Title: Chimichurri Sauce
Categories: Peppers Sauce
Yield: 1 Servings

2		Cloves garlic, peeled; and chopped coarse
1		Red jalapeno, stemmed,; seeded, chopped coar
1/4	c	Fresh oregano leaves
1	c	Fresh parsley leaves
1/4	c	Red wine vinegar
1/2	c	Olive oil
1/4	ts	Salt

Recipe by: 'Something Spicy', by Frances Towner Giedt Combine garlic and jalapeno in food processor and mince finely. Add oregano and parsley; pulse to finely chop. Add rest and process until smooth. Use immediately or refrigerate until ready to use.

Use as a baste on prawns, beef, chicken or pork, as well as serving on the side

6 servings

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