Chimichurri sauce (constance)
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Recipe by: jamin
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
Stephen Ceideburg
1 c Oil
1 1/4 c White wine vinegar
1 ts Salt
5 lg Cloves garlic, very finely
-chopped or crushed
4 tb Parsley, finely chopped
1 ts Paprika
1 ts Ground cumin
1/2 ts Chilli powder or cayenne
-pepper
1/2 ts Pepper
2 tb Ground oregano
2 Bay leaves finely chopped
Combine all the ingredients, bottle and shake thoroughly immediately
and thereafter whenever you think of it. Keep for a minimum of 24
hours before using. Chimichurri will keep in the refrigerator almost
indefinitely.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
7/13/93. Courtesy Mark Herron.
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