What is it NOT
Chimichurri is not a Pesto as some might think. Pesto is primarily for pasta. Chimichurri most often to cook meat.
It is also not a Marinade. I’m sure there are those who do use it for a marinade, but largely it is used to baste meat as it is cooking.
Chimichurri Green and Red Sauce Recipes
Cooks of Argentia primarily use Chimichurri to baste meat while it cooks. Therefore Chimichurri basting sauce should be a loose, oil-based condiment, not a paste. You can achieve a coarse, loose mixture, by using a knife if you are not proficient with a food processor.
Wikipedia states: Chimichurri, originating in Argentina, is a fresh ingredient sauce used in cooking. It comes in a green version and the traditional red sauce. Dominant flavors are parsley and garlic with a supporting cast of olive oil, oregano, and red wine vinegar.
Traditionally
The traditional Chimichurri of Argentina does not include chiles. So, if you enjoy the heat of a chile pepper and like the brightness it brings to meats, include chiles in your sauce. Feel free to modify any of our recipes to suit your own taste.
Fat Farm recipes are certainly for inspiration and provide a starting point for your culinary creativity. – jughandle
Chimichurri Sauce
What You Will Need:
- 1 shallot - chopped
- 1 chile - or red jalapeño finely chopped or red pepper flakes
- 3 cloves garlic - sliced or pressed
- ½ cup red wine vinegar - not balsamic or white
- 1 tsp kosher salt - or more to taste
- ½ cup cilantro - chopped or 1/4 cup dried
- ¼ cup parsley - chopped flat-leaf Italian
- 2 Tbsp oregano - fresh chopped or 2 tsp dried
- ¾ cup Olive oil - best quality EVOO
- 1/2 tsp black pepper - to taste
Equipment Needed:
- Food Processor or Sharp knife
Method:
- Chop all your fresh herbs, onions and chiles either on the bench or in a processor
- Place all the chopped and dry ingredients except the salt and pepper in a small bowl.
- Stir in the olive oil, vinegar, then salt and pepper to taste
- Taste and adjust seasonings.
- Use immediately or refrigerate. If you refrigerated it, warm to room temperature before serving.
- Can easily keep for a few days.
Notes
Nutrition
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Smoky red chimichurri sauce
What You Will Need:
- 6 cloves garlic - pressed or chopped
- 2 shallots - chopped, well-rinsed
- ½ cup olive oil - EVOO
- 1/4 Cup red wine vinegar
- ¼ cup fresh parsley - chopped or cilantro or a combination
- 1 Tbsp smoked paprika
- 1 tsp red chile - sweet ground such as New Mexico powder
- 3/4 tsp salt - more or less to taste
- ¼ teaspoon ground cumin - or not
Equipment Needed:
- Food Processor or Sharp knife
Method:
- Chop all your fresh herbs, onions and chiles either on the bench or in a processor
- Place all the chopped and dry ingredients except the salt and pepper in a small bowl.
- Stir in the olive oil, vinegar, then salt and pepper to taste
- Taste and adjust seasonings.
- Use immediately or refrigerate. If you refrigerated it, warm to room temperature before serving.
- Can easily keep for a few days or longer
Notes
Nutrition
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Variation:
Substitute cilantro, watercress, or arugula for the parsley or oregano.
Add limes, tomatillos and/or avocados and see what happens.
Related Information:
More Than You Wanted To Know
The name’s origin is unclear. Numerous linguists hold the name, chimichurri, as derived from Basque’s tximitxurri, pronounced chee-mee-CHOO-ree; stumbling interpreted as ‘a mix of several things in no special order’.
Another story claims that the name comes from ‘Jimmy’s curry’, Jimmy, being an Englishman who joined the fight for Argentine Independence. His name, being difficult for Argentines to pronounce, morphed into chimichurri.
Miguel Brasco, an Argentine food critic, believes the word was coined when the British failed in their invasion of Rio de la Plata in 1806 and were taken prisoner. The detainees requested condiments for their food and mixed English with Spanish.
Perbacco chef, Staffan Terje believes that chimichurri is identical to Sicily’s salmoriglio sauce, which is served mainly on seafood.
Food historians think that chimichurri was invented by gauchos to flavor meat cooked over open fires. If so, the gauchos probably used dried herbs as fresh herbs would spoil.
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? ? I believe that God was living and personally active in this process, as the decisions I made began to shape the direction of my life.