Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Chimichurri (Argentine Spiced Parsley Sauce)

Condiments - Sauce - -

INGREDIENTS

1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup finely chopped onions
1 t finely chopped garlic
1/4 cup finely chopped fresh parsley
1 t dried oregano
1/4 t cayenne pepper
1 1/2 t salt
1 t freshly ground pepper

METHOD

In a bowl, combine the oil and vinegar, and beat them together with a whisk or fork. Stir in the onions, garlic, parsley, oregano, Cayenne, salt and black pepper, and taste for seasoning. To develop its flavor, let the sauce stand at room temperature for 2 or 3 hours before serving.

NOTES

Yield: About 1 1/2 cups
Source: “Latin American Cooking,” by Time-Life Books, New York (1968)

posted by T5NF

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[Reply] - [link] - The red... - [dmperlman] - 2006/03/02 - 13:56

Chimichurri tends to come in two versions in most Argentine restaurants - the "green" version above, and a "red" version, which I tend to like better. Thought I'd contribute the recipe for the red one that I like to use: 1/2 cup oil 1 cup warm water 1/2 cup vinegar 1/2 cup white wine 1 teaspoon salt 2 cloves garlic, minced 2 tablespoons parsley, finely chopped 1 scallion, chopped 1 small tomato, peeled, seeded, and chopped 1 small sweet pepper, finely chopped 1 teaspoon paprika 1/2 teaspoon cumin 1/2 teaspoon ground pepper (or chili powder if you want spicy) 1/2 teaspoon oregano leaves 2 bay leaves Basically, mix all the ingredients together and let it steep for at least 12 hours before using, shaking it up every few hours. It should be used within a couple of days as the freshness of the flavors will fade quickly.

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