Ingredients
- 32 ounces (946 ml) 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.
