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Foodgeek: |
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Rating: |
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Servings: |
1 cup |
Prep. Time: |
:15 |
Total Time: |
:15 |
Ingredients: |
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1/2 cup Spanish sherry vinegar or red wine vinegar
1/4 cup virgin olive oil
1-1/2 tbsp. hot paprika
2 tsp. cayenne pepper
4 cloves garlic, minced
1 tsp. fresh ground black pepper
1 tsp. ground toasted cumin seeds
1 bay leaf, crumbled
1/2 tsp. sea salt or kosher salt
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Directions:
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Combine all of the ingredients and mix well. What I do is put the sauce in a Zip-bag with cut up chicken for most of the day in the fridge. And about 2 hours before grilling pull it out so it will be at room temperature before grilling. Refrigerated, this keeps for 1 month.
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Comments from einar
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Here is a twist on the Chimichurri Verde sauce/marinade. This one is very good for chicken or steak.
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User Reviews: |
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