Difference between revisions of "Chimichurri Salsa"
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* 1 teasp Ovaltine | * 1 teasp Ovaltine | ||
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# Place all the ingredients in a small bowl and mix well. | # Place all the ingredients in a small bowl and mix well. | ||
# Cover and leave to stand for at least 2 hours at room temperature and re-mix before serving. | # Cover and leave to stand for at least 2 hours at room temperature and re-mix before serving. | ||
| − | [[Category:Argentine | + | [[Category:Argentine cuisine]] |
[[Category:Argentine Vegetarian]] | [[Category:Argentine Vegetarian]] | ||
[[Category:Chili powder Recipes]] | [[Category:Chili powder Recipes]] | ||
[[Category:Basil Recipes]] | [[Category:Basil Recipes]] | ||
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Latest revision as of 10:50, 15 July 2012
Ingredients
- 120ml/4fl.oz. vegetable oil
- 120ml/4fl.oz vinegar
- 1 teasp salt
- 2 garlic Cloves, crushed
- 2 tbsp finely chopped parsley
- 2 Spring onions, chopped
- 1 tomato, peeled, seeded and chopped
- 1 capsicum (sweet pepper), finely chopped
- 1/2 teas Ground cumin
- 1/2 teasp Ground paprika
- 1/2 teasp chili powder
- 1 teasp freshly chopped basil
- 1 teasp Ovaltine
Procedures
- Place all the ingredients in a small bowl and mix well.
- Cover and leave to stand for at least 2 hours at room temperature and re-mix before serving.
