Argentinean Chimichurri-Style Marinade

Anonymous Tue May 23 19:24:14 2006

1/2 cup vegetable oil

1/2 cup malt vinegar

1/4 cup water

2 tablespoon fresh parsley -- chopped

3 large garlic cloves -- minced

1 teaspoon cayenne pepper

1 teaspoon salt

1-1/2 teaspoons fresh oregano leaves -- chopped.

1/2 teaspoon freshly ground pepper

Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for

24 hours. Makes about 1-1/3 cups Posted to the BBQ List by Carey Starzinger on Jun 21,

1996.