Chimichurri sauce originates from Argentina and typically is a made of finely chopped parsley, garlic, olive oil, oregano, and white vinegar. From that, I have translated this info many different flavors of sauces with a few things in common: green herbs, oil, garlic, and vinegar. This variation includes what you see below: one bunch of cilantro, chives, red wine vinegar, grapeseed oil, cayenne pepper, cumin, salt, and a few cloves of garlic.
I put the solid ingredients in the blender with the spices and then add about 3 T of vinegar and enough oil to blend everything up. We had this tonight on the side with red pepper, green pepper, onion, and garlic omelets. A little bit goes a LONG way. It is delicious and can be used as a condiment on nachos, enchiladas, tacos, or potatoes. This recipe makes about one cup that will last in the fridge for several weeks.
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