chimichurri.

Vibrant, bold, tangy, and aromatic, this sauce accompanies grilled or seared meats very well. This recipe may also be used as a marinade or dipping sauce.

Ingredients:

  • 1/2 bunch parsley, chopped fine.

  • 1/4 bunch cilantro, chopped fine.

  • 1/4 bunch oregano, chopped fine.

  • 1 garlic clove, minced.

  • 1 black garlic clove, minced.

  • 1/2 tsp cumin seeds, toasted, coarsely ground.

  • 1/4 tsp coriander seeds, toasted, coarsely ground.

  • 2 Spanish anchovies, (Cantabrian is best.)

  • 1 jalapeno/Fresno chili, deseeded, finely chopped.

  • 1 tsp sweet smoked paprika.

  • 100mL extra virgin olive oil.

  • 50mL sherry vinegar.

  • black pepper.

  • kosher salt.

Equipment:

  • mixing bowl.

Execution:

  • Add all ingredients to a bowl, combine and season to taste with salt.

  • (If you are making this recipe to serve at a later time, combine all ingredients except the sherry vinegar, add the vinegar before serving to prevent the herbs from becoming dark.)