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Hint
of the Month
Argentinian
Chimi-Churri
Ingredients:
Serving
Size=1 tablespoon
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1 cup apple
cider vinegar
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1 cup fresh
chopped Italian Parsley
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7 cloves
chopped garlic
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Dash of
oregano |
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Dash of
crushed pepper (for an extra kick!)
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Mix all the
ingredients together. Keep out of the
refrigerator for 2 days at room temperature.
Creole:
Add to
BASIC:
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4 tablespoons
of diced red onion
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3 tablespoons
of diced Roma tomato (excellent for
poultry) |
Eat the same day.
Picante:
Add to
BASIC:
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2 tablespoons
of diced fresh jalapeno peppers (no
seeds) |
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3 tablespoons
of diced Roma tomato (excellent for
poultry) |
*Use gloves while handling red peppers
Red:
Add to
BASIC:
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2 tablespoons
paprika |
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4 tablespoons
olive oil |
Eat the same day.
SERVING SUGGESTIONS:
Can be served with
poultry, beef, pork, lamb, or veal. Serve it
cold (no cooking necessary). Chimi-Churri is
a great marinade for meats. It is all
natural, sugar free and is used throughout
South America. It is used as often in South
America as America uses ketchup. |
