recip

[Guest guest]

WE love this in Honduras too!

This traditional Argentine accompaniment to grilled and roasted meats

adds a pleasing spiciness to steaks and chops which comes as much from

the garlic as the cayenne. Try it next time you grill a steak for

dinner.

Chimichurri (Argentine spiced parsley sauce)

1/2 cup (125 ml) olive oil

1/4 cup (60 ml) red wine vinegar

1/2 cup (125 ml) finely chopped onions

1 Tbs (15 ml) finely chopped garlic

1/4 cup (60 ml) finely chopped fresh parsley

1 tsp (5 ml) dried oregano

1/4 tsp (1 ml) cayenne pepper (or to taste)

1+1/2 tsp (7 ml) salt

1 tsp (5 ml) freshly ground black pepper

Whisk together the oil and vinegar in a bowl, and then stir in the

remaining ingredients. Let stand at room temperature for 2 to 3 hours

before serving. Makes about 1+1/2 cups.

Bon appetit from the Chef and staff at World Wide Recipes