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  Recipe Home » Sauces » Chimichurri
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  Chimichurri
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 323
Ingredients:
6 Garlic cloves (or more) - minced
2 cup Parsley (tightly packed) - preferably Italian
1/2 cup Cilantro (tightly packed)
3 tsp Best quality dried oregano
2 tsp Best quality dried thyme
2 tsp Chopped fresh rosemary
2 Bay leaves
1 tsp Whole black peppercorns
1/2 tsp Dried crushed red pepper - or more, to taste
3/4 cup Vinegar - (Oregano-Chile-Garlic, - Mediterranean, or - Red Wine vinegar)
1 tbsp Water (if using Red Wine vinegar)
3/4 cup Olive oil
1/2 tsp Salt
Instructions:
In a food processor or blender, grind the garlic and the herbs. Grind
the bay and peppercorns in a spice grinder, and add to the herb
mixture with the crushed red pepper and vinegar (plus water if using
Red Wine vinegar). Add the olive oil and gently mix to blend; do not
overprocess. Sauce should be slightly thickened. Let stand several
hours or refrigerate and serve at room temperature. Drizzle over
grilled or roasted meats, fish or chicken. Also good on tomatoes or
sandwiches. Yields 2 cups.

NOTE: Recipe may be halved. Keeps well several weeks in refrigerator.

Source: The Herb Garden Cookbook, by Lucinda Hutson Typed for you by
Karen Mintzias
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