Sherry vinegar adds full-bodied flavour to this herbaceous South American sauce and marinade. Known as chimichurri rojo, it is the assertive cousin of the classic green parsley-and-garlic chimichurri verde. For a more fiery sauce, increase cayenne to 1/2 tsp (2 mL). You'll need about 1/3 cup (75 mL) sauce to marinate 1 lb (500 g) lamb chops, boneless pork chops or steak or chicken legs for four to 24 hours before grilling.
- Portion size 250 servings
- Credits : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
Ingredients
Method
In bowl, whisk together vinegar, oil, parsley, garlic, paprika, cumin, salt, pepper and cayenne. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Nutritional facts <b>Per 2 tbsp (25 mL):</b> about
- Sodium 145 mg
- Protein trace
- Calories 69.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 5.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 8.0
- Vitamin C 5.0
