Chimichurri Sause Recipe

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Chimichurri Sause Recipe

Chimichurri Sause

Chimichurri Sause. Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. Using a fork, whisk in oil. Chimichurri sauce is extremely versatile, so feel free to swap in other green ingredients for the cilantro and parsley. To cook Chimichurri Sause you need 13 ingredients and 6 steps easily.

The ingredients needed to make Chimichurri Sause:

1/2 cup of Olive Oil
1/4 cup of Red Wine Vinegar
1/2 cup of Freash Flat Leaf Parsley
1 medium of Onion
4 clove of Garlic
1/2 of Red Bell Pepper
1 tbsp of Dried Oregano
1 tbsp of Coarse Salt
1 medium of Tomato
1 tsp of Coarse Black Pepper
1/3 of Cilantro Leaf
1 tsp of Paprika
1/2 of Fresh lime juice

Steps to make Chimichurri Sause:

Make sure all the fresh ingrediente are washed and clean before preparing.
Chop, Dice and mince together.
Add all the ingredients except the oil and vinegar into a large bowl and toss well to make sure all salt and peppers are spread around the ingredients.
Next add the oil, vinegar and 1/4 cup water if needed. Mix well and allow to rest 20 to 30 minutes.
Make sure the liquids cover all ingredients, if not then add equal parts of oil vinegar until covered a quarter inch.
You can transfer to a clean bowl or jar and let the flavors blend overnight if desired. Add it to you favorite KC strip steak, t-bone or pork butt roast then grill it, bake it or stew it.

Fill a blender or food processor with the cilantro and parsley leaves. Add the cumin, salt, cayenne, garlic and lime juice. Put the lid on the blender, then remove the center piece. Chimichurri is made with a mixture of fresh minced parsley, garlic, red wine vinegar, oregano, and olive oil. Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to grilled steaks topped with this.

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