Difference between revisions of "Chimichurri Salsa"
RealRecipes (talk | contribs) m (Text replace - "Category:Argentine Recipes" to "Category:Argentine cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 teasp Ovaltine | * 1 teasp Ovaltine | ||
| − | == | + | == Procedures == |
# 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. | ||
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.
