Chimichurri Marinade
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Marinades are acid-oil blends that not only flavour but also tenderize.
Servings: 1/3 cup (150 mL)
Ingredients:
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1/4 cup (50 mL) minced fresh parsley
2 tbsp (25 mL) extra-virgin olive oil
2 tbsp (25 mL) each sherry vinegar or red_wine_vinegar
1 tbsp (15 mL) minced onion
2 cloves garlic, minced
1 jalape?epper, seeded and minced
1/2 tsp (2 mL) salt
Preparation:
Combine parsley, olive oil, vinegar, water, onion, garlic, jalape?nd 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.)
Tags:
Source
Canadian Living Magazine: June 2006
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