Argentinian Chimichurri-Style Marinade
Contributed by: Chris WebAdmin. of RecipesNow.com
- 1/2 cup vegetable oil
- 1/2 cup malt vinegar
- 1/4 cup water
- 2 tablespoon fresh parsley; chopped
- 3 large garlic cloves; minced
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 1/2 teaspoon fresh oregano leaves; chpd.
- 1/2 teaspoon freshly ground pepper
Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours.
Serving Size: Makes About 1 1/3 Cups