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ARGENTINIAN "CHIMICHURRI" SAUCE/MARINADE




Source of Recipe


Adapted from Bon Appetit, 10/92


Recipe Introduction


Sauce & Marinade for Grilled Meats



List of Ingredients




2 c. cold water
1/2 c. olive oil
6 TBS. dried oregano
6 cloves garlic, chopped
1 TBS. paprika
1 TBS. salt
1 tsp. dried crushed red pepper
1 tsp. freshly ground black pepper
1 tsp. white pepper

Recipe



Whisk all ingredients in medium bowl. Marinate meat in 1 cup of the sauce, reserve the rest. Cover & chill overnight. An hour before grilling, remove marinated meat & sauce from frig & let stand at room temperature. Grill meat; discard marinade. Pass remaining sauce. Makes enough for 8 - 10 servings.

(Marinade/Sauce can be made 1 week ahead, kept refrigerated.)