Argentine Chimichurri

Chimichurri to the Argentine Style

Ingredients:

15 grams of ground green pepper

15 grams of oregano

15 grams of paprika

(It calls it itself to the paprika of other ways in Latin America, here you have some of the forms (sweet red pepper (Chile), red pepper (it is more thickness and sweet that other varieties), sweet pepper, pepper (Spain). Fruit of eatable American origin of hollow berry, of different forms and sizes, generally elongated, conical and finished in top. It changes the green to the red or yellow one. Also there is called he a paprika to the ground dry red pepper).

1 or 2 cloves of well cut garlic

15 grams of parsley

1/2 spoonful of dessert of salt

15 to 20 grams of rosemary (it is not impresindible)

10 grams of ground black Pepper

There are those who him add also, laurel 2 or 3 leaflets, onion picadita very thin (personally I do not put onion, because I like that there are only the spices those that give him the force and the piquant one)

Approximately the juice of half a lemon or of vinegar of alcohol

Virgin olive oil, necessary quantity

Making:

1st - to Put in a bowl all the dry ingredients, and to add the lemon juice or vinegar.

2nd - to Rummage well, and to go adding so many olive oil quantity, as he should be need.

- You will realize, because all the spices have to remain well impregnated, and that, on having raised the spoon, is rather thick

- To place in a bottle (if it is hermetic better) and to support in a dry place and out of the light, for approximately 1 day, so that the flavors are mixed well, and then to support out of the icebox. Also it is possible to be using and adding spices to him, if it is consumed.

He does not need maintenance in cold, because the vinegar and the oil, they do that it could be supported out without problems. If you have a feeding-bottle you can put it in the icebox and keep it like that during the time that you want, that it will not become ugly