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Chimichurri Sauce

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This parsley and garlic sauce is all you need to serve beef Argentinean style. It's easy to make, but it's important to use fresh parsley and high-quality olive oil. The jalapeño isn't strictly traditional—Argentineans would use crushed red pepper—but Steven Raichlen likes its grassy flavor and fire.

  1. 1 cup coarsely chopped flat-leaf parsley
  2. 1/2 cup coarsely chopped red bell pepper
  3. 8 garlic cloves, coarsely chopped
  4. 1 to 2 jalapeños, seeded and coarsely chopped
  5. 1 cup extra-virgin olive oil
  6. 1/3 cup water
  7. 1/3 cup white wine vinegar
  8. 1 teaspoon salt
  9. 1 teaspoon dried oregano
  10. 1/2 teaspoon freshly ground pepper
  1. In a food processor, combine the parsley, red bell pepper, garlic and jalapeños and pulse until minced. Add the oil, water, vinegar, salt, oregano and pepper and process to blend. Transfer to a bowl and serve.
Make Ahead The Chimichurri Sauce can be refrigerated for several days, but it's best when it's freshly made.


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