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Chimichurri Sauce

Ingredients:

  • 2 to 10 cloves garlic, peeled, and chopped coarse
  • 1 or more red jalapeno, stemmed, seeded, chopped coarsely
  • 1/4 cup fresh oregano leaves
  • 1 cup fresh parsley leaves
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/4 teaspoon salt

    Instructions:

    Combine garlic and jalapeno in food processor and pulse to mince finely. Add oregano and parsley; pulse to finely chop. Add remaining ingredients and process until smooth. Use immediately or refrigerate until ready to use.
    Use to baste shrimp, beef, chicken or pork, and/or serve as a sauce on the side of just about any meat or main dish.

    Recipe adapted from "Something Spicy," by Frances Towner Giedt
    Makes 6 servings

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