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Wednesday, July 14, 2010

Chimichurri: Fun to Say, Even More Fun to Taste

For us, grilling season never ends. We fire up the grill in snowstorms, thunderstorms, and even pitch blackness, armed with our trusty snake light. As far as we're concerned, almost everything tastes good on the grill, from pizza to freshly shucked corn. But sometimes grilled fish and meat get a little monotonous. That's where chimichurri sauce comes in.

This Argentinean green sauce peps up fish, chicken, pork, beef, and, yes, tofu. Here's Ro Ann Redlin's recipe, which she says she may copyright, it's so good.

Chimichurri Sauce:

1 bunch parsley
1 small white onion
2 T. capers
2 cloves garlic
1 cup olive oil
1/4 cup white vinegar
1 T. lemon juice
1 T smoked Spanish paprika
1 t. dried oregano

Combine all ingredients in food processor, and process. Store overnight. 

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