Chimichurri Marinade

Course : Grilling
Serves: 1
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6 cloves garlic cloves
3 pieces bay leaves
2 medium jalapenos -- with seeds, -- coarsely chopped
1 1/2 tablespoons salt
1 tablespoon ancho powder
1/2 cup finely minced fresh cilantro
1/2 cup finely minced flat-leaf parsley
1/4 cup finely minced fresh oregano leaves
1/4 cup distilled white vinegar
1/3 cup olive oil

Preparation / Directions:

In a blender, puree, garlic, bay leaves, jalapenos, salt and 1 tablespoon of the vinegar until a paste is formed. Transfer to a mixing bowl and add the herbs. Whisk in the remaining vinegar and olive oil until smooth. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3624

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