use this amazingly tasty marinade on beef, chicken or lamb
straight from the land of Argentina.....
1/2 c red wine vinegar
1 tsp kosher salt or more if desired
3 garlic cloves minced
1 shallot finely chopped
1 green or red jalapeno finely chopped
2 c minced fresh cilantro
1 c minced fresh flat-leaf parsley
1/3 c finely chopped fresh oregano
3/4 c EVOO
make life easy and put all of the ingredients in your bullet or food processor and skip all the chopping.
this process blends the ingredients beautifully and your marinade, sauce and or dip is done in minutes.
when using as a marinade, double your recipe or save some for sauce over your cooked meat.
can be made a couple days in advance
beef and lamb do best if marinated overnight and up to 48 hrs (in a ziploc-keep life easy)
chix is fine overnight
discovered on Epicurious.com....I tweaked it's version ever so slightly
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