Chimichurri

Name: Chimichurri
Prep time: 30 min
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 1/2 cup very fine chopped parsley; 2 garlic cloves (*finely chopped or minced); 1 roma tomato, finely chopped (remove seeds and peel); 1 teaspoon oregano; 1 teaspoon mustard (preferred wholegrain); 1/2 teaspoon crushed red pepper flakes (more if preferred); 1 teaspoon salt, to taste; 1/4 teaspoon pepper, to taste; 1 cup white vinegar; 1/2 cup vegetable oil (olive oil tends to freeze in fridge)

Submitted by rick2978

"Best marinade for meats and chicken"

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Ready In:: 30mins
Ingredients:: 10
Serves:: 12

ingredients

¹⁄₂ cup very fine chopped parsley
2 garlic cloves (*finely chopped or minced)
1 roma tomato, finely chopped (remove seeds and peel)
1 teaspoon oregano
1 teaspoon mustard (preferred wholegrain)
¹⁄₂ teaspoon crushed red pepper flakes (more if preferred)
1 teaspoon salt, to taste
¹⁄₄ teaspoon pepper, to taste
1 cup white vinegar
¹⁄₂ cup vegetable oil (olive oil tends to freeze in fridge)

directions

Add all ingredients in a jar and mix well.
Tips: if vinegar is too acid just add some water to cut back.
Ingredients can be added after tasting to adjust to your own taste.
Never marinade meats with chimichurri before cooking as ingredients will burn.

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RECIPE SUBMITTED BY

rick2978

Australia

17 Recipes

Born in Wrexham, Wales (don't know the place, my parents migrated to Argentina when I was 2 years) did my studies in Argentina. In 1974 migrated to Australia, Sydney where I live now. Travelled quite a bit around Latinamerica and some Pacif Islands. Father of two boys and a girl (grown up), borned in Australia. International family, polish parents, two argentinian brothers, one married to an italian, the other one to a paraguayan, and a sister also welsh married to an italian.

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