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

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1. Stir together the vinegar, water, garlic, salt, red pepper flakes and black pepper until salt is dissolved.

2. 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