A native of Argentina, birthplace of Chimichurri, has graciously provided the information on which I based the following recipe. Our thanks to Claudia, from Houston, Texas for her information.
Ingredients:
(A)
1/2 cup olive oil
1 tablespoon wine vinegar
(B)
2 tablespoons parsley (perejil), very dry and finely chopped
4 cloves crushed fresh garlic
1/3 tablespoon oregano
1 hot pepper (pimentón) , diced (optional, if you want a hotter sauce)
Salt to taste - go lightly on the salt if you wish to bring out the flavor in the remaining ingredients
1/3 teaspoon ground red pepper
1/3 teaspoon ground black pepper
Procedure:
Remember: oil and vinegar don't mix! Whisk the ingredients in A without expecting them to really mix together. Slowly stir in the ingredients in (B).
Funnel the resultant mix into a convenient bottle with a cover. Let stand for at least two hours for the ingredients to blend in. You may refrigerate for two to three days. Always remember to shake the bottle before each use. Sprinkle on steaks, roasts and try it on other types of meat to your taste.
Enjoy!
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