Saturday, December 18, 2010

Chimichurri Sauce

I may have filed this under Mexican, but we don't have any other Argentinian dishes so why don't we just consider Mexican and "so delicious" to be the same thing. This sauce is great over the whole roasted chicken recipe we have, and it is also good over other grilled meats. Just short of drinking it straight it should be universally useful. --Mark


1 cup fresh parsley
3/4 cup extra virgin olive oil
3 T red wine vinegar
2 T dried oregano
2 tsp ground cumin
1 tsp salt
1/2 T minced garlic
1/2 T pepper sauce (such as Frank's Red Hot®)


Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

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