Chimichurri Sauce

Ingredients

  • 2 teaspoons dried oregano
  • 1 teaspoon crushed black peppercorns
  • 1 bunch fresh parsley
  • 4 garlic cloves
  • ½ cup olive oil
  • 1 teaspoon salt
  • 2 bay leaves
  • + 2 more ingredients
    • 2 tablespoons hot paprika or 1 teaspoon cayenne pepper
    • 1 ½ cups red wine vinegar

In a large jar, combine the oil, vinegar, paprika, garlic, parsley, peppercorns, oregano, bay leaves, and salt. Cover the bottle and shake well to mix the ingredients. Refrigerate chimichurri until ready to use. Moisten the cooked meats in each course with a little of the sauce and serve the rema...

View full recipe at Epicurious

Comments

Variations on Chimichurri Sauce

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    • 1 cup packed flat-leaf parsley leaves (from 1 large bunch)
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  • Chimichurri Sauce
    • 3/4 cup extra-virgin olive oil
    • 1/2 cup distilled white vinegar
    • 1/2 teaspoon dried hot red pepper flakes
    • 5 large garlic cloves
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    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 2 garlic cloves
    • 1/3 cup red wine vinegar
    • 1/2 cup olive oil
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    • 1/4 teaspoon salt
    • 1/2 cup fresh flat-leaf parsley
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  • Chimichurri Sauce
    • 2 garlic cloves
    • 1 tablespoon red wine vinegar
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1/2 cup extra-virgin olive oil
    • +4 other ingredients


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