Chimichurri

I first had chimichurri at an Argentinean Steak House in the Canary Wharf district of London. When I got home I had a friend help me figure out how to make it for myself. This is the recipe she came up with. Chimichurrri is traditionally a condiment for beef or other meat but it is also wonderful on bread or toast as an appetizer.

• Ready In: 12 hrs 15 mins
• Serves: 4-12

Ingredients

• 1⁄2 cup olive oil
• 1  cup vinegar
• 1  teaspoon salt
• 2  garlic cloves, crushed
• 2  tablespoons  minced parsley
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon oregano
• 2  crushed bay leaves
• 1 -3  chopped bell pepper
• 1 -3  chopped onion
• 1 -3  seeded peeled and chopped tomatoes

Directions

1. NOTE: the number of peppers, onions and tomatoes you use is based on how thick you would like the Chimichurri to be. The amounts, however, need to be equal.
2. Mix all ingredients together.
3. Refrigerate at least 12 hours before serving.
4. Store leftovers in refrigerator.