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Chimichurri Sauce - 3

none

10 cloves garlic; coarsely chopped
1 red jalapeno, stemmed and seeded; chopped
1/4 cup fresh oregano
1 cup fresh parsley
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 teaspoon salt

Combine garlic and jalapeno in food processor and mince finely. Add oregano and parsley; pulse to finely chop. Add rest and process until smooth. Use immediately or refrigerate until ready to use. Use as a baste on prawns, beef, chicken or pork, as well as serving on the side. 6 servings - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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

 
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