Anybody have a good Chimichurri Sauce recipe?
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Thanks I missed that when I was looking around earlier.Comment
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I whisk oil olive instead of processing it with the rest of the ingredients. It tends to get bitter when processed.
I use sherry vinegar, parsley and Oregano.Comment
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The Best Chimichurri recipe i have had was from a website Icuban.com. I dont think i am allowed to link it. but ill copy the recipe just know i took it from that website and the three guys from miami. i was raised in south florida and by far found this recipe to be the most authentic and best tasting. also let it rest for 20 minutes to allow all the flavors to incorporate.
Prep time: 15 minutes
Total time: 15 minutes
Yield: Enough for 4 steaks
Our "Cubanized" version of this Argentinean sauce, uses cilantro instead of parsley.
INGREDIENTS:
1 large bunch cilantro leaves
8 cloves garlic
1/4 cup vinegar
1 lime (Juice only)
2/3 cup olive oil
1/2 cup onion
Dash or two red pepper flakes
salt and pepper to taste
We like to make it the easy way. Put everything except the olive oil in a blender and using the "chop" setting, pulse on and off until you have a thick mixture. Do not over process! This is the kind of dish you need to taste and adjust so that you get just the right flavor! So taste it! (The best way to taste it is with a piece of bread.) Whisk in the olive oil. (If you use the blender to incorporate the oil, the oil and liquids will emulsify, giving your chimichurri a white, paste-like texture.) Add salt, pepper, more vinegar and lime juice as needed. The flavor should be very intense with garlic and cilantro. Don't be stingy with the salt either!
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I never use a food processor or blender for my chimichurri sauce. I don't like the way those mechanical gizmos bruise the leaves of the fresh herbs, and I agree with Ernest about changing the flavor of the oil a bit.
Here's my list of ingredients, taken from Kalyn's Kitchen blog:
Chimichurri Sauce Ingredients:
1/2 cup finely chopped cilantro leaves (about 1 cup before chopping)
1/2 cup finely chopped flat leaf parsley leaves (about 1 cup before chopping)
2 T minced garlic
3 T fresh lemon juice
2 tsp. red wine vinegar
1 tsp. Aleppo pepper flakes (or use a smaller amount of cayenne pepper if you can't find Aleppo pepper)
1 tsp. ground cumin
1/2 cup olive oil
It hits all the flavor profile points I'm looking for in a good chimichurri sauce.
KathrynComment
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Courtesy of Healthy Latin Cooking by Stephen Raichlen and Cooking Light, January 2000. -- Don't be put off by the long list of ingredients, they are to make the sauce of which you will have a lot leftover. -- It is all so good!
Make the Pebre first and then you will have it ready for the steak." This starts out with 4 cups of onions to be cararmalized, then goes to the "churrasco" for the meat
1 (1 1/2 lb) center-cut beef tenderloin (cut or use as steaks)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
Then the "Pebre"
PEBRE (Chilean Cilantro Sauce)
2/3 cup low sodium vegetable broth
1/2 cup minced fresh cilantro or 1/2 cup minced fresh parsley (I prefer Cilantro)
1/2 cup minced onions (I use a sweeter onion like Walla Walla, I do not like red onions as a personal taste)
1/2 cup minced red bell peppers
1/4 cup white vinegar or 1/4 cup red wine vinegar (I like Sherry vinegar here)
1/4 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes ( less or to taste)
1/2 teaspoon black pepper
4 garlic cloves, minced
Combine all ingredients, stirring with a whisk until well-blended. Store remaining sauce
in an airtight container in the refrigerator for up to 2 weeks.
Not exactly Chimichurri Sauce, but the Pebre is wonderful and I've used it as a dip as well. You may wish to use less liquid for a thicker sauce.Comment
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