This herb flavoured condiment has a fresh garlic/chili flavour with an acidic bite from the vinegar and is traditionally used as a topping for barbequed meat but its also wonderful as a marinade (just add a little extra vinegar).
INGREDIENTS
½ Cup Fresh Parsley
4 Garlic Cloves
2 TBLS Andean Chimichurri spice
2 TBLS Red Wine Vinegar
1 TBLS Lemon Juice
Olive oil
INSTRUCTIONS
Finely chop the parsley, mince the garlic & mix all the remaining ingredients together.
Let stand for a minimum of 10 minutes to allow the flavours to combine fully.
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