CHIMICHURRI MARINADE Bobby Flay

6 cloves garlic

3 bay leaves

2 jalapenos coarsely chopped, with seeds

1 ½ tablespoons salt

1 tablespoon Ancho powder

½ cup finely minced fresh cilantro

½ cup finely minced flat leaf parsley

1/4 cup finely minced fresh oregano leaves

1/4 cup distilled white vinegar

1/3 cup olive oil

In a blender, puree, garlic, bay leaves, jalapenos, salt and 1 tablespoon of the vinegar until a paste is formed. Transfer to a mixing bowl and add the herbs. Whisk in the remaining vinegar and olive oil until smooth.