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Argentinean Chimichurri-Style Marinade

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1/2 cup vegetable oil
1/2 cup malt vinegar
1/4 cup water
2 tablespoons fresh parsley; chopped
3 large garlic cloves; minced
1 teaspoon cayenne pepper
1 teaspoon salt
1 1/2 teaspoons fresh oregano leaves; chopped.
1/2 teaspoon freshly ground pepper

Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours. Makes about 1-1/3 cups Posted to the BBQ List by Carey Starzinger on Jun 21, 1996. - - - - - - - - - - - - - - - - - - NOTES : This marinade is for beef or poultry

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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