Desde El Correo: Cook’s Corner Recipe: Chimichurri Sauce

After an unsuccessful attempt of asking an Argentinean restaurant to reveal their secret chimichurri sauce recipe, Linda Cicero of the Miami Herald turned to her friend Belen for a version that is probably much better. You can view the recipe that Linda came across here. One that uses the boiling water method, a common method that I need to write about one of these days.

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2 Comment(s)

  1. Tried to get the recipe and came up with nothing. Why don’t you post it!

    Yoy wrote “After an unsuccessful attempt of asking an Argentinean restaurant to reveal their secret chimichurri sauce recipe, Linda Cicero of the Miami Herald turned to her friend Belen for a version that is probably much better. You can view the recipe that Linda came across here. One that uses the boiling water method, a common method that I need to write about one of these days.”

    ken | Jul 19, 2009 | Reply

  2. Found it:

    After an Argentine restaurant turned down our recipe request, I came up with this one by watching my Argentine friend Belen make chimichurri. Other versions use cilantro or the more intense culantro instead of parsley.

    To make churrasco, marinate two 1 ½-pound skirt steaks in about 2 cups chimichurri in the refrigerator for several hours or overnight. Grill steak as desired, basting with marinade. Serve with remaining 1 cup chimichurri on the side.

    • 1 tablespoon coarse salt

    • 1 cup boiling water

    • 2 tablespoons coarsely chopped fresh oregano

    • 3 cups coarsely chopped flat-leaf parsley

    • 6 garlic cloves

    • 1 cup extra-virgin olive oil

    • 1 dried red chile pepper, or to taste (optional)

    • 2 tablespoons Spanish sweet paprika

    • ½ teaspoon ground cumin

    • 1 teaspoon freshly ground pepper

    • Juice of 1 lime

    • ½ cup balsamic or other red wine vinegar

    • 2 whole roasted pimientos, diced fine

    • ¼ cup finely chopped sweet onion

    Add salt to water; set aside. In a food processor, pulse oregano, parsley and garlic to chop. Add salt water, olive oil, chile pepper, paprika, cumin, pepper, lime juice and vinegar; pulse about 20 seconds. Stir in pimiento and onion. Makes about 3 cups.

    Per tablespoon: 44 calories (89 percent from fat), 4.6 g fat (0.6 g saturated, 3.3 g monounsaturated), 0 cholesterol, 0.2 g protein, 0.9 g carbohydrates, 0.3 g fiber, 147.9 mg sodium.

    Light | Aug 28, 2009 | Reply

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