Description
This versatile and tasty Argentinian sauce is used for asados, or grilled meats. It also goes well with roasted potatoes, vegetables, fish, and poultry. Sometimes Chimichurri is a thin liquidy sauce to marinade and baste the meats on the grill. Sometimes it is thick, like this one, and served at the table as a condiment.
The secret in this recipe is adding boiling water. This allows the flavor of the garlic and dried herbs to steep, mellow, and permeate the entire salsa.
Ingredients
1 heaping cup fresh minced parsley
4 garlic cloves, minced
2 teaspoons dried oregano
1/4 teaspoon dried thyme
1 teaspoon red pepper flakes
1/4 teaspoon sugar
1/4 cup canola oil (or corn, olive oil, safflower oil, etc)
1/2 cup red wine vinegar
1/2 cup boiling water
Instructions
Mince the parsley and garlic.
Add all the remaining ingredients to a jar. Cover with a lid and shake well. You could also blend it in a blender or food processor or with a handheld immersion blender.
Equipment
| Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender |
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| Kitchen Aid 5 Speed Hand Blender |
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Chimichurri is best stored in the refrigerator and used within 7-10 days
