Recipes by their Ingredients

red wine vinegar

  • Chimichuri Sauce

    chimichuri sauce
    Chimichuri Sauce
    Makes 1 cup
    ½ cup of Italian flat leaf parsley, finely chopped
    2 tablespoons finely minced fresh oregano
    4 garlic cloves, finely minced
    ½ cup finely minced green onions
    1 small red chili pepper (red Fresno or red Korean), deveined, seeds removed and finely diced (can be replaced with 1-2 teaspoons of chili pepper flakes)
    2 tablespoons red wine vinegar
    1 tablespoon fresh lemon juice
    ½ cup of olive oil
    Salt and pepper to taste
    pinch of ground cumin

    NOTES: Serve as an accompaniment to empanadas, or use as a marinade for beef.

    Mix all ingredients together, chill for 1/2 hour. Keeps for a week covered in the refrigerator.

  • Jamaican Jerk Marinade

    Jamaican Jerk Marinade
    Jamaican Jerk Marinade
    (Makes @ ½ cup)
    2 tblsp allspice
    ¼ tsp nutmeg
    1 tsp cinnamon
    12 scallions, white part only
    3 scotch bonnets (habaneros) OR 6 jalapeno peppers, stemmed
    ¾ cup red wine vinegar
    2 tblsp vegetable oil
    1 tblsp salt
    1 tsp black pepper
    2 tblsp soy sauce
    NOTES: Marinate chicken for 2-3 hours.

    Put all the ingredients in a blender and puree.

    Keeps up to 4 weeks in the refrigerator.