Chimichurri sauce
Chimichurri sauce. 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. Add the cumin, salt, cayenne, garlic and lime juice. Put the lid on the blender, then remove the center piece. To cook Chimichurri sauce you need 11 ingredients and 1 steps easily.
The ingredients needed to make Chimichurri sauce:
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Bundle of cilantro
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2 of garlic cloves
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Half of a small onion
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of Jalapeno deseeded
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1/4 cup of white vinegar
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Tsp of sugar
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1/2 tsp of cumin
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1/4 cup of olive oil
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1/2 tsp of oregano
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of Salt to taste 2 tbl
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of Pepper
Steps to make Chimichurri sauce:
- Seperate 1/2 cup into Ziploc bags. Freeze for marinades.
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. Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used both in cooking and as a table condiment for grilled meat. A specialty of Argentina and Uruguay, the sauce comes in a green (chimichurri verde) and a red (chimichurri rojo) version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. Chimichurri is made with a mixture of fresh minced parsley, garlic, red wine vinegar, oregano, and olive oil.
