Chimichurri

　　This recipe is excerpted from Shirley Lomax Brooks's book Argentina Cooks! We've also added some tips of our own below.

　　Chimichurri is an absolute requirement for the famous Argentine asado or barbecue. The recipe for chimichurri that follows is only one of many, but it is typical of those you will find in the Pampas. Some locals use it as a salad dressing as well. And don't limit your chimichurri to asado; serve it with any broiled or roasted meat or poultry.

　　

Ingredients

Makes about 2 1/2 cups sauce

　　

Ingredients

1/2 cup olive oil

　　1 1/2 cups red wine vinegar

　　2 tablespoons hot paprika or 1 teaspoon cayenne pepper

　　4 garlic cloves, minced

　　1 bunch fresh parsley leaves, minced

　　1 teaspoon crushed black peppercorns

　　2 teaspoons dried oregano

　　2 bay leaves, crumbled

　　1 teaspoon salt

　　

Directions

In a large jar, combine the oil, vinegar, paprika, garlic, parsley, peppercorns, oregano, bay leaves, and salt. Cover the bottle and shake well to mix the ingredients. Refrigerate chimichurri until ready to use. Moisten the cooked meats in each course with a little of the sauce and serve the remaining sauce in a sauceboat at the table.

　　Argentina Cooks!