Portuguese chimichurri sauce (molho cru), has been used in Portuguese cuisine for many centuries, specifically on fish and meats.
1 small onion, finely chopped3 garlic cloves, finely chopped3 tablespoons of Portuguese olive oil2 tablespoons of red wine vinegarPepper (to taste)Salt (to taste)1/2 teaspoon of paprika1 teaspoon of crushed red pepper flakes1/2 bunch of fresh parsley, mincedGet Portuguese ingredients & stuff
- Place all the ingredients into a bowl and mix well.
- Add salt and pepper to taste.
- Store in the refrigerator for at least 2 hours or overnight for flavors to absorb.
- Spread over fried or grilled fish.
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Molho cru where I come from there is no olive oil or crushed onion, and no use with meat just fish
4 Months ago, Tuesday, March 15, 2022
add cilantro and fresh oregano for even more flavor!
4 Months ago, Sunday, March 13, 2022