Chimichurri for Beef, Innards and Sausage

Name: Chimichurri for Beef, Innards and Sausage
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: about 2 cups
Cuisine: argentinean
Ingredients: 1 cup Italian parsley, picked; 6 garlic cloves; 1 teaspoon chopped fresh oregano; Pinch dried chile flakes; Salt and pepper; 1/4 cup malt or red wine vinegar; 1 cup olive oil

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Total: 10 min

Prep: 10 min

Yield: about 2 cups

Total: 10 min

Prep: 10 min

Yield: about 2 cups

Ingredients

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1 cup Italian parsley, picked

6 garlic cloves

1 teaspoon chopped fresh oregano

Pinch dried chile flakes

Salt and pepper

1/4 cup malt or red wine vinegar

1 cup olive oil

Directions

Watch how to make this recipe.

In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.

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Show: Melting Pot

Episode: Nuevo Latino--Grilling Show

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Chimichurri for Beef, Innards and Sausage

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