Argentine Chimchurri

Chimchurri is to Argentina as ketchup is to America. It is on every table and is the primary marinade and sauce for the country's famous grilled beef. Experiment with using cilantro or fresh oregano instead of parsley and hotter chiles in place of the chile Caribe.

8 cloves {garlic}, minced
1/2 cup minced Italian (flat-leaf) parsley
1 tablespoon chile Caribe or 1 tablespoon crushed {red pepper flakes}
1/4 cup red wine vinegar
1 cup extra-virgin olive oil
 freshly ground {black pepper}
In a bowl, use a whisk to stir together the garlic, parsley, chile flakes, and vinegar. Whisk vigorously as you pour the olive oil into the bowl in a thin stream. Add salt and pepper to taste, then cover and set aside for at least 1 hour.

Ease of Preparation: Easy

Preparation Time: 5-10 min
cover and set aside for 1 hr

Servings: makes 2 cups

Recipe By: Gwyneth Donald

From:  Cook West: Seductive Salsa
Used with permission of Rio Nuevo