Argentinean Chimichurri Sauce

Recipe by Chef Andres Jimenez, Executive Chef for The Ritz-Carlton, Denver

May 20, 2008

Serves 6

Ingredients:

1/2 cup white wine vinegar
1/4 cup water
1/2 cup dried oregano
4 cups finely chopped parsley
4 ea minced garlic
1 Tbsp. red pepper flakes
2 Tbsp. paprika
1 Tbsp. cumin powder
1 bay leaf
1/2 cup olive oil
1/4 cup canola oil
Salt and pepper to taste

Steps: 1. Mix the vinegar with water. Add oregano. Let it sit for 30 minutes 2. Add remaining ingredients and mix well 3. Season with salt and pepper to taste. Let mixture stand at room temperature for a few hours 4. The Chimichurri sauce will keep for a couple of weeks if refrigerated 5. Add to grilled meat or chicken 6. Always serve sauce at room temperature

Enjoy!