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.)