Chimichurri Sauce
 
makes 2/3 cup 
 
in argentina, chimichurri is an indispensable accompaniment to grilled 
meats. it also goes well with poultry or fish. recipes for the blend are 
very personal and the seasonings may vary, but it is always made with lots 
of parsley. 
 
corn oil is traditional, but many people now prefer now prefer using 
flavorful olive oil. some cooks use half vinegar and half wine. 
chimichurri can be made thick, to serve in a bowl at the table to season 
meats. or, it may be more liquid and used to baste the meats while 
grilling. the sauce is also delicious drizzled over a vegetable frittata. 
 
2 cup  loosely packed fresh flat-leaf parsley leaves
1/4 cup  coarsely chopped onion
1/4 cup  extra-virgin olive oil
1/4 cup  red wine vinegar
4 clove  garlic, minced
1 tsp  minced fresh oregano
1/4 tsp  cayenne pepper, or to taste (see tip)
1/8 tsp  salt, or to taste
1/8 tsp  freshly ground pepper, or to taste
pinch  of sugar
 
process all the ingredients in a food processor until smooth. 
taste and adjust the seasoning. 
 
 
-- 
(ID: 1413) Mirror: rec.food.recipes: Thu, Sep 8, 2005


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