| 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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