Chimichurri

Chimichurri sauce is Argentina is typically used in red meat, but it is also very good with seafood traditional recipe always parsley, garlic and oregano, but occasionally I'll mix in dependence of herbs, what I - mint and borage (which tastes such as cucumbers) are excellent substitutes for fish This recipe makes about 2 cups.

Preparation time: 10 minutes

Total time: 10 minutes

Ingredients:

• 1/2 cup water
• 1 t. Salt
• 4-6 cloves of garlic
• 1 cup parsley or borage or watercress leaves
• Half cup oregano leaves (or 2 tablespoons)
• 2 teaspoons chili flakes or 1 tsp cayenne pepper
• Red wine vinegar 1/4 cup
• 1/2 cup olive oil

Preparation:

Heat to dissolve the water and the salt. When cool enough to put the finger in what the chimichurri sauce.

Put everything except the olive oil in a food processor and combine the rumors - the puree or leave may be thick. Your choice.

If the engine is running, pour the olive oil and the buzz of 30 seconds to a minute. Marinate for a few hours before serving.

Chimichurri must keep for one to two weeks in the refrigerator.