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Nutrition Facts

Serving Size 1 cup 89g

Recipe makes 1 cup)

The following items or measurements are not included below:

1/2 cup sherry wine vinegar

Calories 531
Calories from Fat 502 (94%)
Amount Per Serving %DV
Total Fat 55.8g 85%
Saturated Fat 7.7g 38%
Monounsaturated Fat 39.9g
Polyunsaturated Fat 6.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1178mg 49%
Potassium 356mg 10%
Total Carbohydrate 10.2g 3%
Dietary Fiber 4.3g 17%
Sugars 1.2g
Protein 2.7g 5%

how is this calculated?

Argentine Red Sauce and Marinade

Recipe #304838 | 5 min | 5 min prep | add private note
Dreamer in Ontario

By: Dreamer in Ontario
May 27, 2008

This recipe is from Canadian Living's Get Grilling: Summer 2007. It's a wonderful sauce and marinade that's also called chimichurri rojo. To marinate 1 lb of lamb chops, boneless pork chops, steak or chicken legs you'll need 1/3 cup of sauce. Marinade the meat for 4 to 24 hours before grilling.

1 cup (change servings and units)

Ingredients

Directions

  1. 1
    Whisk all ingredients together in a bowl.
  2. 2
    May be refrigerated in an airtight container for 1 week.

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Featured Reviews for This Recipe

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From: Color Guard Mom

On Sep 1, 2008

Very nice marinade. Thanks so much for posting. FYI - make sure you marinade it for as long as suggested, I was short an hour or so and I could tell, as the meat was still a little tough. Again - thanks for posting! Made for Potluck Tag.

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    From: mikekey

    On Jul 19, 2008

    This is an excellent marinade. I used it on boneless chicken breasts, but it would be great on pork, too! Made as written, and marinated the chicken about 4 hours. I also heated the marinade to a boil and used as a sauce on the chicken after cooking.

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    From: Lavender Lynn

    On Jul 3, 2008

    This is a very good marinade. I followed the ingredients per recipe except no cayenne pepper. Made for ZWT4 for Cookin Cats

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    From: NcMysteryShopper

    On Jun 12, 2008

    Oh My! Oh My! This marinade is so good! I was out of red wine vinegar (go figure!) so I used half balsamic and half sherry (not vinegar) - the result was unbelievably fabulous! The ribeyes were so tasty! I served this with Argentinean Potato Salad and made it for the South and Central American Challenge for the Zaar World Tour 4. Whine and Cheese. Thank you so much Dreamer! This is a definite keeper!

    1 person found this review helpful

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