Argentine Chimichurri Recipe

1. Prepare a brine solution called “Salmuera” by boiling water & course salt. Allow it to cool
2. Combine garlic, parsley, oregano & red pepper flakes
3. Whisk red wine, olive oil and cooled Salmuera
4. Store in a tight fitting, lidded jar in fridge for at least 1 day for flavors to blend
5. The Chimichurri can keep for 2-3 weeks
6. May be spread on BEFORE cooking/BBQ ing as well as after

Ingredients

1 head of fresh garlic peeled & minced

1 cup packed fresh parsley

1 cup fresh oregano leaves

2 tsp crushed red pepper flakes

1/4 cup red wine

1/2 cup extra virgin olive oil

1 cup of water and

1 tbsp coarse salt