chimichurry sauce
categories:  International | Vegetarian   

Prepared: 2005-12-11

Ingredients:

• 1 medium yellow onion
• 1 green bell pepper, seeded
• 1 green onion
• 1 tomato
• 2 tablespoons parsley
• 3/4 cup white or red vinegar
• 1/2 cup olive oil
• 1 or 2 cloves garlic, peeled
• 1/8 teaspoon each salt and pepper
• Crushed red pepper to taste (up to 1 tablespoon)

Preparation:

• For suce to serve with empanadas, chop vegetables into large pieces and place all ingredients in blender container.
• Blend until all ingredients are finely minced.
• Store, covered, in refrigerator until flavors meld; will keep for 10 to 15 days.
• Makes 2 1/2 to 3 cups.
• For a chunkier sauce to serve with barbecued meats, chop vegetables and garlic by hand and mix with remaining ingredients.