argentinian sauce!! its sooooo goood but no one knows how to make it does anyone how? some lady know it but wont give it to me becuase she said she paid for the recipe in buenos aires argentina wtf? u know ahahah selfish but anywho does anyone know how?|||CLASSIC Ingredients 1/2 cup olive oil 1/2 cup red wine vinegar 2 garlic cloves, crushed 2 tablespoons finely chopped parsley 1/2 white onions, chopped 1 tomato, chopped 1 teaspoon paprika 陆 teaspoon chilli powder Salt to taste Procedure Place all the ingredients in a small bowl and mix well. Cover and leave to stand for at least 2 hours at room temperature to let the flavors meld. Give a quick stir before serving. Chili Chimichurri - This is a bold sauce that goes well over steaks and sausages like chorizo. Ingredients 1/2 cup Olive Oil 1/2 cup Red Wine Vinegar 1/2 cup freshly chopped Oregano 1/2 cup freshly chopped Parsley 2 Garlic Cloves, very finely chopped 1 teaspoon Chili Pepper Flakes Salt to taste Procedure Place all the ingredients in a blender and whiz until smooth. Cover and leave to stand for at least 2 hours at room temperature to let the flavors meld. Give a quick stir before serving. Lemon Chimichurri - This is a great sauce for chicken and fish. Ingredients 1/2 cup olive oil 1/2 cup lemon juice 2 tablespoons parsley, chopped 2 tablespoons thyme, chopped 1 shallot, finely chopped Salt and pepper to taste Procedure Place all the ingredients in a blender and whiz smooth. Cover and leave to stand for at least 2 hours at room temperature to let the flavors meld. Give a quick stir before serving.|||In Argentina, Chimichurri is like Curry; different in every family. One way is to get your food proceessor out. Pack it with parsley, some garlic, minced jalapeno, salt and process it a bit then while processing some more, drizzle in some olive oil; until you get your desired consistency. Keep refrigerated and use within 5 days. Another way is to get some oil just warm in a pan. Add in some fresh ground red pepper flakes and a bay leaf. Let it sit in the warm oil for about half an hour. Don't let the chili flakes burn. Place in container and use as desired. No need to refrigerate this one.|||The secret is garlic and parsley for the most part. Adding good Olive Oil and or balsamic or white vinegar is a bonus !

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