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Chimichurri Sauce

ShortRibShortRib Posts: 180

1 cup of water

1 tablespoon coarse salt

1 head of garlic, seperated into cloves and peeled

1 Cup of packed fresh flat leaf parsley

1 Cup of fresh Oregano leaves

2 teaspoons of crushed red pepper flakes

1/4 Cup of red wine vinegar

1/2 Cup of evooInstructionsMake the Salmuera, bring water to a boil and add salt. Stir until salt is dissolved. remove from heat and cool

Mince garlic, parsley, and oregano. Place in a bowl along with pepper flakes. Whisk in the red wine vinegar and then the evoo. Whisk in the Salmuera. Transfer to a jar with a tight fitting lid and store in refrigerator.NotesChimichurri is best prepared at least a day in advance, so the flavors have a chance to blend. It can be refrigerated for up to 2 to 3 weeks.Number of Servings: Time to Prepare: 10 min
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