Chimichurri (argentine Spiced Parsley Sauce)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments:, Foreign: ar, Method: noc | 10 | Servings | ||
INGREDIENTS
| 1/2 | c | Olive oil |
| 1/4 | c | Red wine vinegar |
| 1/2 | c | Finely chopped onion |
| 1 | T | Garlic, finely chopped |
| 1/4 | c | Fresh parsley, finely |
| chopped | ||
| 1 | t | Dried oregano |
| 1/4 | t | Cayenne pepper, or to taste |
| 1 1/2 | t | Salt |
| 1 | t | Freshly ground black pepper |
INSTRUCTIONS
Whisk together the oil and vinegar in a bowl, and then stir in the remaining ingredients. Let stand at room temperature for 2 to 3 hours before serving. Makes about 1 1/2 cups. NOTES : This traditional Argentine accompaniment to grilled and roasted meats adds a pleasing spiciness to steaks and chops which comes as much from the garlic as the cayenne. Try it next time you grill a steak for dinner. Recipe by: World Wide Recipes: TheChef@wwrecipes.com Posted to recipelu-digest by Valerie Whittle <catspaw@inetnow.net (Valerie Whittle)> on Mar 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 110
Calories From Fat: 97
Total Fat: 11g
Cholesterol: 0mg
Sodium: 421.8mg
Potassium: 98.7mg
Carbohydrates: 2.5g
Fiber: 1.2g
Sugar: <1g
Protein: 1.1g