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Dry Chimichurri |
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Print this Recipe ARGENTINA Makes about 3/4 cup This is the simplest of chimichurris: olive oil flavored with dried herbs and hot red pepper flakes. I first tasted it at the Estancia Cinacina, a horse ranch in Argentina that also stages barbecues and equestrian events for tourists. Argentinian food markets sell packages of premixed chimichurri herbs for people who don’t have time to buy and chop fresh herbs. Spoon the chimichurri over grilled beef. 3/4 cup olive oil, extra-virgin 3 tablespoons red wine vinegar i 1 tablespoon oregano, dried 1 tablespoon oregano, dried 1 tablespoon basil, dried 2 teaspoons paprika, sweet 1 teaspoon thyme, dried 1 teaspoon red pepper flakes, hot 1/2 teaspoon salt, coarse (kosher or sea), or more to taste 1/2 teaspoon black pepper, freshly ground, or more to taste Place all the ingredients, including 1/2 teaspoon each salt and pepper, in a mixing bowl and whisk to mix. Taste for seasoning, adding salt and pepper as necessary. The sauce will keep, tightly covered in the refrigerator, for up to 3 days. Makes about 3/4 cup This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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