Portuguese chimichurri sauce (molho cru), has been used in Portuguese cuisine for many centuries, specifically on fish and meats.
|Preparation time||10 min|
|Ready In||2 h 10 min|
|Level of Difficulty||Very Easy|
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, minced Get Portuguese ingredients
- 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.
Molho cru where I come from there is no olive oil or crushed onion, and no use with meat just fish
1 year ago, Tuesday, March 15, 2022
add cilantro and fresh oregano for even more flavor!
1 year ago, Saturday, March 12, 2022
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