CHIMICHURRI SAUCE
1 teaspoon salt
8 garlic cloves, minced
1/2 cup finely diced red bell pepper
1/4 cup minced yellow onion
1/4 cup minced parsley leaves
1/4 cup minced oregano leaves
1/2 cup finely diced tomato
2 jalapenos, minced
1/4 cup water
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
Sprinkle salt over minced garlic and mash to a paste with flat side of chef's knife.
Transfer garlic to non-reactive bowl and add red pepper, onion, parsley, oregano, tomato, jalapenos, water, olive oil and red wine vinegar. Mix well and refrigerate 1 hour to let flavors blend.
Serve cold with grilled steak of your choice.
Makes about 2 cups
Source: Grilling by the Culinary Institute of America
1 teaspoon salt
8 garlic cloves, minced
1/2 cup finely diced red bell pepper
1/4 cup minced yellow onion
1/4 cup minced parsley leaves
1/4 cup minced oregano leaves
1/2 cup finely diced tomato
2 jalapenos, minced
1/4 cup water
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
Sprinkle salt over minced garlic and mash to a paste with flat side of chef's knife.
Transfer garlic to non-reactive bowl and add red pepper, onion, parsley, oregano, tomato, jalapenos, water, olive oil and red wine vinegar. Mix well and refrigerate 1 hour to let flavors blend.
Serve cold with grilled steak of your choice.
Makes about 2 cups
Source: Grilling by the Culinary Institute of America
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