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Argentine Red Sauce and Marinade
At a Glance
- Prep
- 5 minutes
- Total
- 5 minutes
- Servings
- 1 cup
Categories
- Marinades
- Sauces
- Argentine
- South American
- No-cook
- Easy
- No-Cook
Dietary
- Dairy-free
- Gluten-free
- Vegan
- Vegetarian
This recipe is from Canadian Living's Get Grilling: Summer 2007. It's a wonderful sauce and marinade that's also called chimichurri rojo. To marinate 1 lb of lamb chops, boneless pork chops, steak or chicken legs you'll need 1/3 cup of sauce. Marinade the meat for 4 to 24 hours before grilling.
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Equipment
Mixing bowl, whisk, airtight container
Ingredients
- 1/2 cup sherry wine vinegar or 1/2 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh parsley, minced
- 3 garlic cloves, minced
- 4 teaspoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
Instructions
Whisk all ingredients together in a bowl.
May be refrigerated in an airtight container for 1 week.
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