GREEN CHIMICHURRI SAUCE (about 1 cup)
A traditional Argentine herb sauce used both as a marinade and as an accompaniment to chicken, meat or seafood.
¼ cup white wine vinegar
2 tablespoons water
1 tablespoon minced garlic (4 cloves)
1 teaspoon salt
½ teaspoon dried hot red pepper flakes
½ teaspoon coarsely ground black pepper
½ cup extra-virgin olive oil
½ cup (packed) finely chopped fresh flat-leaf parsley (parsley and cilantro can be washed, spun dry and pulsed together in a food processor to chop finely)
½ cup (packed) finely chopped fresh cilantro
¼ cup minced red onion
- Stir together the vinegar, water, garlic, salt, red pepper flakes and black pepper until salt is dissolved.
- Whisk in oil until combined, then whisk in parsley, cilantro and red onion. Let stand at room temperature for 30 minutes. Stir before serving.
NOTE: See Argentine grilled sirloin steaks for use in a recipe
adapted from Gourmet Magazine, January, 2005