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Argentinian Chimichurri-Style Marinade
1/2 c Vegetable oil
1/2 c Malt vinegar
1/4 c Water
2 T Fresh parsley; chopped
3 Large garlic cloves; minced
1 t Cayenne pepper
1 t Salt
1 1/2 t Fresh oregano leaves; chpd.
1/2 t Freshly ground pepper
Combine all ingredients in a glass jar with tight fitting lid. Let stand at
room temperature for 24 hours. Makes about 1-1/3 cups
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