Chimichurri Marinade
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This recipe makes 1 1/3 cup (150 mL) servings
Marinades are acid-oil blends that not only flavour but also tenderize.
Ingredients
Preparation
Combine parsley, olive oil, vinegar, water, onion, garlic, jalapeño and salt.
For 4 to 6 servings boneless skinless chicken breasts, pork tenderloins or salmon fillets (1-1/2 lb/750 g), add to marinade; cover and refrigerate salmon for 30 minutes, chicken and pork for 4 hours. (Make-ahead: Refrigerate chicken and pork for up to 24 hours.)
For 4 to 6 servings boneless skinless chicken breasts, pork tenderloins or salmon fillets (1-1/2 lb/750 g), add to marinade; cover and refrigerate salmon for 30 minutes, chicken and pork for 4 hours. (Make-ahead: Refrigerate chicken and pork for up to 24 hours.)
Source : Canadian Living Magazine: June 2006
- Keywords : Condiments/sauces; Parsley; Onions; Make-Ahead; Garlic; Jalapeno pepper;
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