| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | American | Sauce | 1 | Servings |
INGREDIENTS
| 1/2 | c | Oil |
| 1 | c | Vinegar |
| 1 | ts | Salt |
| 2 | Cloves garlic; crushed | |
| 2 | tb | Finely chopped parsley |
| 1 | Scallion; chopped | |
| 1 | sm | Tomato; peeled, seeded and chopped |
| 1 | sm | Sweet pepper; finely chopped |
| 1/2 | ts | Cumin |
| 1/2 | ts | Paprika |
| 1/2 | ts | Chili powder |
| 2 | Bay laurel leaves; broken in small pieces | |
| 1/2 | ts | Oregano |
INSTRUCTIONS
A South American barbeque sauce/condiment that's served with the Argetinian grilled meat known as asado. Mix ingredients together in a bottle or jar. Let stand for at least 12 hours, or a full day in a dry place. Shake prior to use. ARIELLE@TARONGA.COM (STEPHANIE DA SILVA) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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