Argentine Red Sauce

• 1/2 cup Spanish sherry vinegar
• red wine vinegar
• 1/4 cup virgin olive oil
• 1-1/2 tbsp. hot paprika
• 2 tsp. cayenne pepper
• 4 cloves garlic, minced
• 1 tsp. fresh ground black pepper
• 1 tsp. ground toasted cumin seeds
• 1 bay leaf, crumbled
• 1/2 tsp. sea salt
• kosher salt

1. Combine all of the ingredients and mix well.
2. What I do is put the sauce in a Zip-bag with cut up chicken for most of the day in the fridge.
3. And about 2 hours before grilling pull it out so it will be at room temperature before grilling.
4. Refrigerated, this keeps for 1 month.

spanish sherry vinegar, red wine vinegar, virgin olive oil, hot paprika, cayenne pepper, garlic, fresh ground black pepper, ground toasted cumin seeds, bay leaf, salt, kosher salt

Taken from www.foodgeeks.com/recipes/19264 (may not work)