Wednesday, December 05, 2007

Jorge Rodriquez's Chimichurri Sauce

My friends, Kathy and Jim, loved to eat at Argentinian restaurants in New York while their son was at Fordham. They love Chimichurri sauce. I saw this recipe in an airline travel magazine.

3 Tbs. kosher salt
1 cup warm water
2 bunches flat-leaf parsley, leaves only
6 cloves garlic, peeled
1 cup extra virgin olive oil
1 cup roasted red peppers, diced
2 Tbs. sweet paprika
2 Tbs. fresh oregano
2 Tbs. dry oregano
1 Tbs. dried and crushed red pepper
1 tsp. freshly ground black pepper
1/2 tsp ground cumin
1/2 cup white vinegar
2 Tbs. red wine vinegar

1. Whisk together the salt and warm water; this is called the salmuera. Set aside to cool.
2. In the work bowl of a food processor, combine the parsley, garlic and olive oil. Pulse several times. Now add all the other ingredients, and process until they are well combined, but the sauce is still somewhat chunky.
3. Transfer the sauce to a mixing bowl, and whisk the cool salmuera into it. Chimichurri sauce, tightly covered will stay good in your refrigerator for weeks.

No comments:

Post a Comment