Dec 012014
 

Chimnichuri_Featured1
In Mexico you find a lot of Argentine influence specially on food and wine. Argentine wines are one of the best in the world and their grilled meat has such amazing flavours. If you happen to visit any Argentine restaurant you will always find a delicious salsa on their table. It has incredible flavour full of garlic and parsley married in extra virgin Olive Oil.

I remember eating this salsa with some warm bread as an appetizer before main meal in our favourite Argentine restaurant. It is interesting to note that the same salsa is also used as a marinade or asado for meats. I even remember a famous Pizza Chain in Mexico Benedetti’s Pizza serving their pizza with Chimichurri.

Last night when I made this we ate with Potato Stuffed Phyllo Triangles. It was a delicious fusion.

Directions:

1. Separate Parsley leaves from the stem and wash them thoroughly.

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2. Put them in a blender along with few cloves of Garlic.

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3. Add some Red wine Vinegar.

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4. Add Extra Virgin Olive Oil. It is important to use a good quality Olive Oil in this salsa because it really brings in the flavour.

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5. Add Fresh or dried Oregano as per the availability.

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6. Blend them together to make a semi coarse puree.

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7. Add salt and Red Chili Flakes


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8. Mix everything and taste for salt.Add more to suit your taste. If the salsa looks dry add more Olive Oil and combine.

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9. Decant the salsa in a container of your choice. You can let it sit over the counter overnight to do its thing. The longer it stays the stronger it gets. In restaurants you find them brown in colour as it gets murky with age, but still tastes yum. Serve it with your favourite snacks or even a warm bread or simply use it as a marinade to enhance the flavour of your grilled meat.
[whohit]Chimichurri[/whohit]

Chimnichuri_Featured1

Argentine Chimichurri Salsa | Argentine Parsley Garlic Sauce | Argentine Marinade | Asado Argentina
Yields 2
Delicious Argentine Salsa with Parsley and Garlic. Can also be used as a marinade for grilled meats.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 cups packed parsley leaves
  2. 8-10 cloves Garlic
  3. 3 tbsp fresh oregano or 1 tbsp dried Oregano
  4. 1 tbsp red pepper flakes
  5. 1 to 1 1/4 cups extra virgin olive oil
  6. 1/4 cup red wine vinegar
Instructions
  1. Separate Parsley leaves from the stem and wash them thoroughly.
  2. Put them in a blender along with few cloves of Garlic.
  3. Add some Red wine Vinegar.
  4. Add Extra Virgin Olive Oil. It is important to use a good quality Olive Oil in this salsa because it really brings in the flavour.
  5. Add Fresh or dried Oregano as per the availability.
  6. Blend them together to make a semi coarse puree.
  7. Add salt and Red Chili Flakes.
  8. Mix everything and taste for salt.Add more to suit your taste. If the salsa looks dry add more Olive Oil and combine.
  9. Decant the salsa in a container of your choice. You can let it sit over the counter overnight to do its thing. The longer it stays the stronger it gets. In restaurants you find them brown in colour as it gets murky with age, but still tastes yum. Serve it with your favourite snacks or even a warm bread or simply use it as a marinade to enhance the flavour of your grilled meat.
Notes
  1. There are many versions of Chimichurri. Some people like to use green Onions or sweet onions , bay leaf and even red chilies.
  2. Traditionally it is made by finely chopping the herbs and ingredients with hand. But as a quick version you can blend in a food processor.
  3. You can substitute red wine Vinegar with Balsamic Vinegar if you like.
Adapted from Garden Betty
Adapted from Garden Betty
The Secret Ingredient http://www.thesecretingredient.in/
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