Title: Chimichurri (argentine spiced parsley sauce)
 Categories: Condiments:, Foreign: ar, Method: noc
      Yield: 10 Servings
 
    1/2 c  Olive oil
    1/4 c  Red wine vinegar
    1/2 c  Finely chopped onion
      1 tb Garlic; finely chopped
    1/4 c  Fresh parsley; finely
           -chopped
      1 ts Dried oregano
    1/4 ts Cayenne pepper; or to taste
  1 1/2 ts Salt
      1 ts Freshly ground black pepper
 
  Whisk together the oil and vinegar in a bowl, and then stir in the
  remaining ingredients. Let stand at room temperature for 2 to 3 hours
  before serving. Makes about 1 1/2 cups.
  
  NOTES : This traditional Argentine accompaniment to grilled and
  roasted meats adds a pleasing spiciness to steaks and chops which
  comes as much from the garlic as the cayenne. Try it next time you
  grill a steak for dinner.
  
  Recipe