Argentinean Chimichurri-style Marinadebbq list, marinades 1/2 cup vegetable oil 1/2 cup malt vinegar 1/4 cup water 2 tablespoons fresh parsley; chopped 3 large garlic cloves; minced 1 teaspoon cayenne pepper 1 teaspoon salt 1 1/2 teaspoons fresh oregano leaves; chopped. 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. Makes about 1-1/3 cups Posted to the BBQ List by Carey Starzinger on Jun 21, 1996. |
