Argentine Red Sauce and Marinade
This recipe makes 1 cup servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp (25 mL): about | - |
| cal | 6969 cal |
| pro | 00 pro |
| total fat | 7 g7g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 2 g2g carb |
| fibre | 00 fibre |
| chol | 0 mg0mg chol |
| sodium | 145 mg145mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 55 iron |
| vit A | 88 vit A |
| vit C | 55 vit C |
| folate | 11 folate |
Sherry vinegar adds full-bodied flavour to this herbaceous South American sauce and marinade. Known as chimichurri rojo, it is the assertive cousin of the classic green parsley-and-garlic chimichurri verde. For a more fiery sauce, increase cayenne to 1/2 tsp (2 mL). You'll need about 1/3 cup (75 mL) sauce to marinate 1 lb (500 g) lamb chops, boneless pork chops or steak or chicken legs for four to 24 hours before grilling.
Ingredients
- 1/2 cup sherry vinegar 1/2 cup sherry vinegar or red wine vinegar
- 1/4 cup extra virgin olive oil 1/4 cup extra virgin olive oil
- 3 tbsp minced fresh parsley 3 tbsp minced fresh parsley
- 3 garlic cloves , minced3 garlic cloves, minced
- 4 tsp paprika 4 tsp paprika
- 1 tsp ground cumin 1 tsp ground cumin
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 1/4 tsp cayenne pepper 1/4 tsp cayenne pepper
Preparation
In bowl, whisk together vinegar, oil, parsley, garlic, paprika, cumin, salt, pepper and cayenne. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Source : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
- Keywords : Parsley; Garlic; Make-Ahead; Condiments/sauces; Argentinian;
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