Tuesday, February 15, 2011

Chimichurri (Chimichurri sauce)

Chimichurri is a green sauce that originated in Argentina and Uruguay and is used to accompany grilled meats. It popularity has extended from the south through all the Latin countries and now every country has its own version. It is also fantastic for barbecued pork and poultry and can be used as well as a marinade.

Makes 1 1/2 cup

1 1/2 cup minced fresh parsley
1 cup minced fresh cilantro
3/4 cup extra virgin olive oil
2 scallions, chopped
2 cloves garlic
1 red chili, seeded or 1/2 teaspoon chili flakes
2 tablespoons red or sherry vinegar
the juice of one lime
1 teaspoon salt
1/4 teaspoon freshly ground pepper

In a blender or food processor, add the garlic and scallions and process for 1 minute. Add the parsley, cilantro, chili or chili flakes, vinegar, lime juice and process for 1 minute. Add half of the olive oil, salt and pepper and process for another minute.

Place in a glass jar or container and add the remaining olive oil, mix with a spoon for 10 seconds. Let sit at room temperature for at least 3 hours before serving. It can be kept refrigerated up to a week.