Chimichurri sauce. Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. 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.
It goes great with chicken and fish, and is a must with grilled chorizo sausages. Fill a blender or food processor with the cilantro and parsley leaves. Add the cumin, salt, cayenne, garlic and lime juice. You can cook Chimichurri sauce using 11 ingredients and 1 steps. Here is how you cook it.
Ingredients of Chimichurri sauce
- It’s Bundle of cilantro.
- It’s 2 of garlic cloves.
- You need Half of a small onion.
- It’s of Jalapeno deseeded.
- You need 1/4 cup of white vinegar.
- You need Tsp of sugar.
- It’s 1/2 tsp of cumin.
- It’s 1/4 cup of olive oil.
- You need 1/2 tsp of oregano.
- It’s of Salt to taste 2 tbl.
- You need of Pepper.
Put the lid on the blender, then remove the center piece. Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats. Stir in cilantro, parsley, and oregano.
Chimichurri sauce instructions
- Seperate 1/2 cup into Ziploc bags. Freeze for marinades..
Using a fork, whisk in oil. 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 is an uncooked sauce made with finely-chopped herbs, garlic, oil and vinegar. (Here's how to keep those herbs fresh.) The sauce originates from Argentina and Uruguay, where it is traditionally used to dress grilled meats. Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. Accompanying grilled meats is the ubiquitous chimichurri sauce.