Hint of the Month

Argentinian
Chimi-Churri

Ingredients:

Serving Size=1 tablespoon

• 1 cup apple cider vinegar
• 1 cup fresh chopped Italian Parsley
• 7 cloves chopped garlic
• Dash of oregano
• Dash of crushed pepper (for an extra kick!)

Mix all the ingredients together. Keep out of the refrigerator for 2 days at room temperature.

Creole:

Add to BASIC:

• 4 tablespoons of diced red onion
• 3 tablespoons of diced Roma tomato (excellent for poultry)

Eat the same day.

Picante:

Add to BASIC:

• 2 tablespoons of diced fresh jalapeno peppers (no seeds)
• 3 tablespoons of diced Roma tomato (excellent for poultry)

*Use gloves while handling red peppers

Red:

Add to BASIC:

• 2 tablespoons paprika
• 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.