Chimichurri Sauce
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pulseczar
- 3 valves
- Posts: 435
- Joined: Tue Sep 27, 2005 2:03 am
Chimichurri Sauce
Does anybody have a good recipe? I'd really like to try some.
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Carroll
- 4 valves
- Posts: 737
- Joined: Sun Mar 21, 2004 12:25 am
- Location: Cookeville, TN (USA)
Chimichurri Sauce
2 to 10 cloves garlic, peeled, and chopped coarse
1 or more red jalapeno, stemmed, seeded, chopped coarsely
1/4 cup fresh oregano leaves
1 cup fresh parsley leaves
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 teaspoon salt
Combine garlic and jalapeno in food processor and pulse to mince finely. Add oregano and parsley; pulse to finely chop. Add remaining ingredients and process until smooth. Use immediately or refrigerate until ready to use.
Use to baste shrimp, beef, chicken or pork, and/or serve as a sauce on the side of just about any meat or main dish.
2 to 10 cloves garlic, peeled, and chopped coarse
1 or more red jalapeno, stemmed, seeded, chopped coarsely
1/4 cup fresh oregano leaves
1 cup fresh parsley leaves
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 teaspoon salt
Combine garlic and jalapeno in food processor and pulse to mince finely. Add oregano and parsley; pulse to finely chop. Add remaining ingredients and process until smooth. Use immediately or refrigerate until ready to use.
Use to baste shrimp, beef, chicken or pork, and/or serve as a sauce on the side of just about any meat or main dish.
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RyanSchultz
- pro musician
- Posts: 428
- Joined: Mon Mar 22, 2004 11:45 pm
- Location: Seattle
- Contact:
nice
Nice! Can't one also make it with dill?
__
Pacific Northwest Ballet Orchestra and Auburn Symphony Orchestra
University of Puget Sound
https://www.pugetsound.edu/directory/ryan-schultz
Pacific Northwest Ballet Orchestra and Auburn Symphony Orchestra
University of Puget Sound
https://www.pugetsound.edu/directory/ryan-schultz
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poomshanka
- 4 valves
- Posts: 682
- Joined: Thu Mar 18, 2004 10:54 pm
- Location: Parts Unknown
From Steven Raichlen (http://www.barbecuebible.com/)...
1 large bunch of fresh flat-leaf parsley, washed, stemmed and dried
8 cloves garlic, peeled
3 tbsp minced onion
5 tbsp distilled white vinegar, or more to taste
5 tbsp water
1 tsp coarse salt (kosher or sea)
1/2 tsp dried oregano
1/2 to 1 tsp hot pepper flakes, or to taste
1/2 tsp freshly ground black pepper
1 cup extra virgin olive oil
Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Don't overprocess; the chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar as needed. It will keep in a covered jar for several weeks in the refrigerator, but will lose its bright green color in a day or two. Be sure to taste and reseason before serving.
1 large bunch of fresh flat-leaf parsley, washed, stemmed and dried
8 cloves garlic, peeled
3 tbsp minced onion
5 tbsp distilled white vinegar, or more to taste
5 tbsp water
1 tsp coarse salt (kosher or sea)
1/2 tsp dried oregano
1/2 to 1 tsp hot pepper flakes, or to taste
1/2 tsp freshly ground black pepper
1 cup extra virgin olive oil
Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Don't overprocess; the chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar as needed. It will keep in a covered jar for several weeks in the refrigerator, but will lose its bright green color in a day or two. Be sure to taste and reseason before serving.
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poomshanka
- 4 valves
- Posts: 682
- Joined: Thu Mar 18, 2004 10:54 pm
- Location: Parts Unknown
Not chimichurri, but a great rub that I adapted from Steve Raichlen and have fine-tuned over the years...
3 tbsp sea salt
2 tbsp onion powder
2 tbsp garlic powder
1 tsp white pepper
1 tsp Lawry's seasoning salt
1 tsp MSG
1 tsp porcini mushroom rub
The porcini rub can be found here:
http://www.chefsresource.com/porcini-spice-rub.html
It's also great in stocks and soups.
I'm not a big fan of really peppery rubs (e.g. Montreal Steak Seasoning, et al). This magic pixie dust works on just about everything, and it's KILLER on prime rib indirect grilled over low heat on a BBQ. Great on ribeyes too. It ages well, too, and takes on a really nice flavor and smell after a couple days.
...D
3 tbsp sea salt
2 tbsp onion powder
2 tbsp garlic powder
1 tsp white pepper
1 tsp Lawry's seasoning salt
1 tsp MSG
1 tsp porcini mushroom rub
The porcini rub can be found here:
http://www.chefsresource.com/porcini-spice-rub.html
It's also great in stocks and soups.
I'm not a big fan of really peppery rubs (e.g. Montreal Steak Seasoning, et al). This magic pixie dust works on just about everything, and it's KILLER on prime rib indirect grilled over low heat on a BBQ. Great on ribeyes too. It ages well, too, and takes on a really nice flavor and smell after a couple days.
...D