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Argentinian Chimichurri Style Marinade
For Beef and Poultry
1/2 c Vegetable oil
1/2 c Malt vinegar
1/4 c Water
2 tb Fresh parsley; chopped
3 Large garlic cloves; minced
1 ts Cayenne pepper
1 ts Salt
1 1/2 ts Fresh oregano leaves; chpd.
1/2 ts 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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