Title: Chimichurri (Hot Vinegar-Parsley Sauce- Argentina)
Categories: Salsa Sauce Spice Latino Bbq
Yield: 1 -1/2 cups

1/4	c	Olive oil
1	c	Red wine vinegar
2	tb	Aji chile powder, -OR- substitute New Mexican red chile powd
4	cl	Garlic; minced
1	ts	Crushed black pepper-corns
1	ts	Dried oregano
1		Bay leaf; crushed
1/4	c	Minced parsley (or substitute Italian parsley)
		Salt to taste

Combine the olive oil and vinegar in a bowl and beat with a whisk. Stir in the remaining ingredients, mix thoroughly, and allow to sit for 2 hours to blend the flavors.

Serve with broiled, roasted or grilled meat and poultry.

Authors' Heat Scale: Medium

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett

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