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Argentinean Chimichurri-Style Marinade
1/2 cup vegetable oil
1/2 cup malt vinegar
1/4 cup water
2 tablespoons fresh parsley -- chopped
3 large garlic cloves -- minced
1 teaspoon cayenne pepper
1 teaspoon salt
1 1/2 teaspoons fresh oregano leaves -- chopped.
1/2 teaspoon 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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