CHIMI CHURI

1 small handful chopped garlic
1/2 cup of oil
1 handful chopped green onions
1 handful oregano
1 teaspoon red chili peppers
2 tablespoons salt
Red wine vinegar

Combine Ingredients. Put them in wine bottles, and top off with red wine vinegar. Make some vertical grooves in the corks so you can make shakers out of the bottles. Chimi Churi will keep for years, and you can keep adding more oil and vinegar as it runs out. It is delicious on meat cooked over a fire, especially wild game.

"Chimi Churi is especially recommended for Argentina and Patagonia. One use is with Lamb Carne Asada (Barbecued Lamb),