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Argentinean Chimichurri Sauce |
"A unique chimichurri sauce that is great on everything! What makes it unique? It is a little thicker than the normal chimichurri with tomato and onion pieces. I have used in on fish, flank steak and chicken. I have even mixed it into classic spaghetti sauce recipes."
Ingredients :
- 1 onion, minced
- 1 tomato - peeled, seeded, and minced
- 4 cloves garlic, minced
- 1/2 cup chopped fresh flat-leaf parsley
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 tablespoon coarse salt
- 1 teaspoon ground black pepper
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup water
Instructions :
Prep : 10M | Cook : 8M | Ready in : 8H10M |
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- Toss onion, tomato, garlic, parsley, oregano, paprika, salt, and pepper together until evenly combined. Add olive oil, red wine vinegar, and water; stir well to combine. Refrigerate until flavors are blended, 8 hours to 3 days.
Notes :
- For best results prepare 2 to 3 days in advance of use.
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