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| Recipes | Marinades |
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| Recipes | Marinades |
Chimichurri Marinade
6 cloves garlic
3 bay leaves
2 jalapenos coarsely chopped, with seeds
1 1/2 tablespoons salt
1 tablespoon Ancho powder
1/2 cup finely minced fresh cilantro
1/2 cup finely minced flatleaf parsley
1/4 cup finely minced fresh oregano leaves
1/4 cup distilled white vinegar
1/3 cup olive oil
In a blender, puree, garlic, bay leaves, jalapenos, salt and 1 tablespoon of the vinegar until a paste is formed. Transfer to a mixing bowl and add the herbs. Whisk in the remaining vinegar and olive oil until smooth.