Cooking Recipe Chimichurri Sauce (Constance)
Recipe Ingredients
Stephen Ceideburg
1 c
Oil
1 1/4 c
White wine vinegar
1 ts
Salt
5 lg
Cloves garlic, very finely
-chopped or crushed
4 tb
Parsley, finely chopped
1 ts
Paprika
1 ts
Ground cumin
1/2 ts
Chilli powder or cayenne
-pepper
1/2 ts
Pepper
2 tb
Ground oregano
2
Bay leaves finely chopped
Directions
Combine all the ingredients, bottle and shake thoroughly immediately
and thereafter whenever you think of it. Keep for a minimum of 24
hours before using. Chimichurri will keep in the refrigerator almost
indefinitely.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
7/13/93. Courtesy Mark Herron.