Thursday, June 15, 2017
Thursday, June 1, 2017
CHIMICHURRI SAUCE
Basic recipe from here.
Ingredients:
1 bunch cilantro, leaves and stems (about 1 1/2c, chopped)
2/3 c. fresh parsley leaves only (unless your stems are very delicate)
1/4 c. fresh oregano leaves
2 garlic cloves, sliced
2/3 c. olive oil
1/4 c. red wine vinegar
1/2 t. salt
1/2 t. pepper
1/2 t. granulated sugar
1/4 t. Korean gochugaru chile pepper flakes, or regular red pepper flakes
Methodology:
Heat the oil in a pan over medium heat. Add the garlic slices and cook until they are lightly translucent, then turn off the heat and allow to cool.
Wash and spin dry the herbs.
Add all ingredients to a blender or food processor and process until the sauce emulsifies, and only small bits of leaves remain.
Use as a marinade, serve over a steak, shrimp or chicken salad, or as a dip for vegetables.
Ingredients:
1 bunch cilantro, leaves and stems (about 1 1/2c, chopped)
2/3 c. fresh parsley leaves only (unless your stems are very delicate)
1/4 c. fresh oregano leaves
2 garlic cloves, sliced
2/3 c. olive oil
1/4 c. red wine vinegar
1/2 t. salt
1/2 t. pepper
1/2 t. granulated sugar
1/4 t. Korean gochugaru chile pepper flakes, or regular red pepper flakes
Methodology:
Heat the oil in a pan over medium heat. Add the garlic slices and cook until they are lightly translucent, then turn off the heat and allow to cool.
Wash and spin dry the herbs.
Add all ingredients to a blender or food processor and process until the sauce emulsifies, and only small bits of leaves remain.
Use as a marinade, serve over a steak, shrimp or chicken salad, or as a dip for vegetables.
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