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Chimichurri sauce

Chimichurri sauce

(from August 2009 newsletter)
This zesty sauce with its roots in Argentina, makes a great topping for grilled meats, fish or shellfish. 
You can adjust the stronger flavors to satisfy your own palate.   You will see this sauce on a Black Forest
menu in the near future.

 
1 bunch Italian Flat parsley, stemmed
1 head garlic, peeled, about 8-10 cloves
1 medium carrot, peeled and grated
1 small red bell pepper-diced
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil
1/4 cup water
1 tsp dried oregano
1/2 tsp red pepper flakes
1 tsp salt, 1/2 tsp black pepper
 
  1. Add all ingredients to food processor.
  2. Process until finely chopped and well incorporated.
  3. Check for seasoning and add more red pepper flakes to taste.
This will keep for several days in the refrigerator.