CHIMICHURRI SAUCE

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Chimichurri Sauce image

Provided by Shirley Lomax Brooks

Categories     Sauce     Garlic     No-Cook     Quick & Easy     Vinegar     Spice     Vegan     Parsley     Oregano

Yield Makes about 2 1/2 cups sauce

Number Of Ingredients 10

Ingredients
1/2 cup olive oil
1 1/2 cups red wine vinegar
2 tablespoons hot paprika or 1 teaspoon cayenne pepper
4 garlic cloves, minced
1 bunch fresh parsley leaves, minced
1 teaspoon crushed black peppercorns
2 teaspoons dried oregano
2 bay leaves, crumbled
1 teaspoon salt

Steps:

  • Directions
  • In a large jar, combine the oil, vinegar, paprika, garlic, parsley, peppercorns, oregano, bay leaves, and salt. Cover the bottle and shake well to mix the ingredients. Refrigerate chimichurri until ready to use. Moisten the cooked meats in each course with a little of the sauce and serve the remaining sauce in a sauceboat at the table.

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