Happy New Year!!! Yippee! Bu-bye 2020!!! And hellooooo 2021!
It’s time for some chim-chim-churri! No, we’re not going to sweep chimneys like in Mary Poppins. Ha! It’s time to make that delicious Argentine herbaceous sauce called Chimichurri!
Sorry I don’t have the exact cooking measurements in the recipe below, but that’s how the Argentines do it, I’ve heard. Just a little bit of this and a little bit of that. It will be delish. Just trust me. Ha!
Ingredients
A bunch of parsley
A bunch of oregano
A bunch of thyme
4 garlic cloves
(All four ingredients above need to be finely chopped.)
1 cup of red wine vinegar
3 cups of olive oil
A dash of red pepper flakes
Salt and pepper to taste
Instructions
Take a glass mason jar big enough for all of the ingredients above and add in all the ingredients.
Screw the top of the mason jar on tightly and shake shake shake it!
Enjoy whenever you want! This Chimichurri sauce can stay on your countertop for as long as you’d like. If you need to keep it for a while.
I know this simple recipe sounds a bit crazy, but I was given it from a crazy Argentine. Ha! No, I’m just kidding. Or am I? ;)
This sauce is different than most Chimichurri sauces as this is the liquid kind versus the dry herb kind. You can marinate a salmon with this sauce, baste it onto a skirt steak as it cooks or simply serve it alongside grilled meats or in Argentine-speak, asados. This sauce is also great with sausages and chicken. My family even eats it on toasted baguette slices. Yum! If you’re looking for some easy recipes, Just Ask!
Happy 2021!
