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 make Chimichurri Sauce you need 13 ingredients and 3 steps quickly.
The ingredients needed to make Chimichurri Sauce:
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1/2 cup of assorted chopped fresh herbs, I used parsley, oregano,
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of thyme and chives
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of rhyme and chives
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1 of shallot
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4 of large garlic cloves
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1/4 cup of red wine vinegar
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1 tablespoon of seasoned rice vinegar
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1 teaspoon of fresh grated lemon zest
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1/2 teaspoon of each salt and pepper
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1 teaspoon of granulated sugar
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1/2 cup of olive oil, I use a mix of chili infused and Italian berb
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2 tablespoons of fresh grated Romano cheese
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1/4-1 teaspoon of red pepper flakes, depending on spice level
Steps to make Chimichurri Sauce:
- Combine all ingredients except oil and red pepper flakes in a food processor and chop finely'
- Add olive oil and blend
- Pour into bowl and stir in red pepper flakes. Serve with grilled meats and vegetables
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.
