CHIMICHURRI
About 1 ¼ cups
A tangy, spicy Argentinian sauce to serve with grilled or roasted meat.
Whisk together thoroughly in a small bowl:
- ½ cup olive oil
- ¼ cup red wine vinegar
Stir in:
- ⅓ cup finely chopped onion, shallot, or green onion
- ⅓ cup finely chopped parsley
- 4 garlic cloves, finely chopped
- (1 tablespoon finely chopped oregano)
- ¼ teaspoon cayenne pepper, or to taste
- ¼ teaspoon black pepper, or to taste
- Salt to taste
Cover and let stand for 2 hours to allow the flavors to develop. The sauce will keep, covered and refrigerated, for up to 2 days.