Description
(Chimichurri Rojo)
Ingredients
- 1/2 cup Spanish sherry vinegar or red wine vinegar
- 1/4 cup virgin olive oil
- 1 1/2 tablespoons hot paprika
- 2 teaspoons cayenne pepper
- 4 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon toasted and ground cumin seeds
- 1 bay leaf, broken in half
- 1/2 teaspoon kosher salt
Directions
- Combine all of the ingredients and mix well. Refrigerated, this keeps for 1 month.
