Title: Argentinian Chimichurri Style Marinade
Categories: Marinade Ethnic
Yield: 1 Batch

FOR BEEF AND POULTRY
1/2	c	Vegetable oil
1/2	c	Malt vinegar
1/4	c	Water
2	tb	Fresh parsley; chopped
3		Large garlic cloves; minced
1	ts	Cayenne pepper
1	ts	Salt
1 1/2	ts	Fresh oregano leaves; chpd.
1/2	ts	Freshly ground pepper

Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours. Makes about 1-1/3 cups

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