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Chimichurri (Hot Vinegar-Parsley Sauce)
Wednesday, 11 November 2009
Description
There is a minor debate about whether or not this Argentinian sauce
should contain chile peppers. As usual, there is no real answer because
cooks tend to add them or not, according to taste. This sauce is served
with broiled, roasted, or grilled meat and poultry.
Ingredients
At a glance
Cuisine
South American
Cooking Method
No Cook
Difficulty
Easy
Heat Level
3
Chile
Ají
Meal/Course
Sauce/Marinade
Makes
1 1/2 cups
1/4 cup olive oil
1 cup red wine vinegar
2 tablespoons ají chile powder, or substitute New Mexican red chile powder
4 cloves garlic, minced
1 teaspoon crushed black peppercorns
1 teaspoon dried oregano
1 bay leaf, crushed
1/4 cup minced parsley (or substitute Italian parsley)
Salt to taste
Methods/steps
Combine the olive oil and vinegar in a bowl and whip with a whisk. Stir
in the remaining ingredients, mix thoroughly, and allow to sit for 2
hours to blend the flavors.
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Featured Rapid Recipe
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Created by Marley84
Here, as best I could reconstruct it, is the chile encrusted pork loin as served at De La Tierra. It is served with a "Barbecue Demi Glace" but they forgot to give me the recipe. So just make a gravy with the pan drippings and add some sherry and a little of your favorite barbecue sauce. Note that this recipe requires advance preparation.
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