Citron Chimichurri Sauce
Ingredients
32 ounces Florida orange juice
8 ounces olive oil
8 ounces red wine vinegar
3 slightly under-ripe tomatoes, chopped
2 cups tightly packed chopped fresh Italian parsley
1 cup chopped red onion
1/4 cup tightly packed fresh cilantro
8 garlic cloves, finely chopped
1 tablespoon ground cumin
1 teaspoon dried crushed red pepper
Preparation
Whisk all ingredients together in large bowl; cover and refrigerate for at least 30 minutes. Use half of sauce as marinade for chicken, beef or pork; cook meat to desired doneness. Serve cooked meat with remaining sauce on the side. Refrigerate remaining chimichurri sauce.
Makes approximately 9 cups