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Basic Chimichurri |
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SOUTH AMERICA Makes about 2 cups Chimichurri Variations: Some cooks add grated onion to their chimichurris (1 small onion for the quantitites below), while others add 1/4 cup diced red bell pepper for fresh hot chiles. Chimichurri is the traditional accompaniment to South American grilled meats. It turns up everywhere, from roadside barbecue stalls to pricey steak palaces, as far north as Nicaragua, as far south as Chile, and in just about every Spanish-speaking country in between. No two chimichurri recipes are exactly alike, although the basic recipe contains just four ingredients: parsley, garlic, olive oil, and salt. This recipe comes from Marono Fraga, owner of the Estancia del Puerto in Montevideo’s colorful Mercado del Puerto (Port Market). Don’t be alarmed by the seemingly enormous quantity of garlic. The parsley acts as a breath sweetener. 1 bunch parsley, fresh Italian (flat-leaf), stemmed 1 head garlic, small, broken into cloves and peeled (8 to 10 cloves in all) 1 carrot, medium, peeled and grated on the coarse side of a grater 1 cup olive oil, extra-virgin 1/3 cup white wine vinegar or distilled vinegar, or more to taste 1/4 cup water 1 teaspoon salt, or more to taste 1 teaspoon oregano, dried 1/2 teaspoon red pepper flakes, hot, or more to taste 1/2 teaspoon black pepper, freshly ground Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1. Combine the parsley and garlic in a food processor and pulse to chop as fine as possible. 2. Add the carrot, oil, 1/3 cup vinegar, the water, 1 teaspoon salt, the oregano, 1/2 teaspoon hot pepper flakes, and the black pepper. Process to mix. Taste for seasoning, adding vinegar, salt, or pepper flakes as necessary; the sauce should be highly seasoned. The chimichurri will keep for several days in the refrigerator (you may need to reseason it just before serving), but it tastes best served within a few hours of making. Makes about 2 cups Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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