Put a Little Chimi in 'Yer Shimmy

Chimi what? Chimichurri. The first time we tasted this sauce was in a restaurant we both worked in. And then began the love affair…no longer would we be chimi-less. So what is it exactly? In a few words, a condiment. Think: Argentina to Chimichurri as U.S.A. to Ketchup. A jade green sauce, with the aroma and taste of a savory, citrus-y surprise, it delights every palate we have come across, begging the request of a written-down recipe. So here it is, along with a few words from the Chef. The picture below shows the chimichurri as the star amidst a pork chop, red chard, and red potatoes. Buen Provecho!

–There are hundreds of variations with a few staple ingredients like parsley, vinegar and garlic. I have played with many variations with red chiles to basil and this is by far my favorite. I encourage you to add or subtract ingredients from this recipe to your liking. Chimichurri is a must on beef, especially some of that amazing grass-fed Argentinian beef. Don’t be shy when it comes to fish and chicken as well, just remember your sauce shouldn’t completely overpower the protein.

Chimichurri

1      bunch                 Cilantro

1/2 bunch                 Oregano

1      bunch                 Green Onion

1/2 bunch                 Parsley

3     cloves                 Garlic

1       ea                       Serrano Chili

1/2  teaspoon        Toasted Cumin (ground)

1/2 Tablespoon    Ancho Chili Powder

3     Tablespoon    Red Wine Vinegar

1/2 cup                   Olive Oil

Salt to taste           (please don’t use iodized salt, try sea salt or kosher salt)

Place all ingredients into a blender and puree until smooth. Taste for seasoning.

About these ads