Argentinean Chimichurri-Style Marinade
Add a South American twist to your barbecue by using this spicy marinade.
Yield
1 servingsPrep
5 minCook
0 minReady
5 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
|
|
| ½ | cup |
vinegar
malt |
|
| ¼ | cup |
water
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 3 | each |
garlic
cloves, minced |
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | teaspoon |
oregano
fresh, leaves, chopped |
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
|
|
| 118 | ml |
vinegar
malt |
|
| 59 | ml |
water
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 3 | each |
garlic
cloves, minced |
|
| 5 | ml |
cayenne pepper
|
|
| 5 | ml |
salt
|
|
| 7.5 | ml |
oregano
fresh, leaves, chopped |
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Great for beef and poultry. Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours.
Makes about 1⅓ cups.
