Chimichurri Rojo
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This recipe makes 12 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 3535 cal |
| pro | 00 pro |
| total fat | 4 g4g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 1 g1g carb |
| fibre | 00 fibre |
| chol | 0 mg0mg chol |
| sodium | 73 mg73mg sodium |
| potassium | 26 mg26mg potassium |
| % RDI: | - |
| iron | 33 iron |
| vit A | 33 vit A |
| vit C | 33 vit C |
| folate | 11 folate |
- Preparation time: 5 minutes
For a more fiery sauce, increase cayenne to 1/2 tsp (2 mL).
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 leaves 3 tbsp minced fresh parsley leaves
- 3 cloves garlic , minced3 cloves garlic, 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.
Source : Canadian Living Magazine: July 2010
- Keywords : Condiments/sauces; Vinegar; Olive oil; Parsley; Garlic; Cumin; 100 calories;
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