Chimichurri

Every Argentine household or restaurant has its very own version of this classic sauce. That said, here is one prepared by the Patagonia restaurant.

Yields 4 servings

Ingredients:

¼ cup flat-leaf (Italian) parsley, chopped without the stalks
3 teaspoons garlic, minced
3 teaspoons red bell pepper, chopped
½ teaspoon green bell pepper, chopped
1 teaspoon dry oregano
½ cup corn oil
½ cup white wine vinegar
1 teaspoon salt
1 teaspoon black pepper, ground

Directions:

Mix all the ingredients and place in a glass container. Allow to sit overnight before using to allow flavor to develop. This step is a must. Good things take time!

Note: Can be used over grilled meats, poultry, seafood, or vegetables. It can also be used as a marinade.

 

 

 


 

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