Time
prep 0:15
total 0:15
Ingredients
| 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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Instructions
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.
Author's Comments
Here is a twist on the Chimichurri Verde sauce/marinade. This one is very good for chicken or steak.
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