August 9, 2012

chimichurri sauce

widely used with grilled meats, chimichurri sauce originated from Argentina
A few nights ago my husband, son and I decided to go to one of the popular Latin cafes around here. On their dinner special was a Ribeye topped with Chimichurri sauce. I have always enjoyed Chimichurri as a dipping sauce for just about any protein I enjoy. Heck, I even use it as a dipping sauce for my sliced up salami. So I decided I was going to make my own Chimichurri since it's easy enough and the ingredients are pretty much available in every supermarket. 

Some of you may be wondering, what is Chimichurri? Chimichurri is a sauce that originated in Argentina but is widely used in other South American countries. It is usually served as a condiment for grilled meats. Parsley is predominantly used but there are variations by using cilantro, and I love cilantro. 

grilled pork steak with chimichurri sauce
I do have to caution you that this is not a sauce that you can just make for one serving so with a bunch of parsley and cilantro, it goes a long way. It's best to make it at least 2 hours ahead before serving. The best way I found to keep it is in a tightly sealed container with no refrigeration. However, don't keep for longer than 5 days as flavor may start to get bitter. 

click here to print recipe

You will need: large bowl and food processor 

1 bunch parsley, chopped
1 bunch cilantro, chopped
2-3 garlic cloves
3 tsp dried oregano
3/4 cup olive oil
1/2 cup white wine vinegar
1/2 tsp cumin
crushed red peppers 

Combine parsley, cilantro, garlic and dried oregano in a food processor. Pulse until parsley and cilantro are finely diced. Make sure you don't over pulse to where it becomes a paste. Transfer to a bowl. Add oil, vinegar and cumin. Season with salt and pepper. Transfer in a tightly sealed container and keep for 2 hours before serving. Garnish with crushed peppers. Serve with your favorite grilled meat. 

Enjoy this Saraplicious! dish.

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