Name: Chimichurri Sauce (Constance)
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
		Sauces	6	Servings

INGREDIENTS

		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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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