Chimichurri (Argentinean Parsley And Garlic Sauce)
2 garlic cloves, finely minced
1 teaspoon coarse salt
1/2 cup fresh parsley, chopped (about 1 small bunch)
1/4 cup water
2 green onions, finely chopped
1 tablespoon red pepper, finely diced
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon bay leaf, very small flakes (laurel)
1 teaspoon fresh ground black pepper
1/4 cup red wine vinegar
1/4 cup olive oil
Sprinkle salt on garlic and mash to form a paste. This can be done in a
mortar and pestle or on a cutting board with the side of a knife. In a bowl,
combine garlic paste, parsley, water, onion, red pepper, oregano, paprika,
bay leaf, and pepper; let sit 30 minutes. Add vinegar to bowl and let sit
another 30 minutes. Add oil, cover, and refrigerate overnight to allow
flavors to develop.
from Immigrant
_._,_._,_
2 garlic cloves, finely minced
1 teaspoon coarse salt
1/2 cup fresh parsley, chopped (about 1 small bunch)
1/4 cup water
2 green onions, finely chopped
1 tablespoon red pepper, finely diced
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon bay leaf, very small flakes (laurel)
1 teaspoon fresh ground black pepper
1/4 cup red wine vinegar
1/4 cup olive oil
Sprinkle salt on garlic and mash to form a paste. This can be done in a
mortar and pestle or on a cutting board with the side of a knife. In a bowl,
combine garlic paste, parsley, water, onion, red pepper, oregano, paprika,
bay leaf, and pepper; let sit 30 minutes. Add vinegar to bowl and let sit
another 30 minutes. Add oil, cover, and refrigerate overnight to allow
flavors to develop.
from Immigrant
_._,_._,_
