Chimichurri Sauce


 

Chris Allingham

Administrator
Staff member
Originally posted by Webb Collings in the Barbecuing Forum on 9/26/2001

---------------

Chimichurri Sauce

Recipe By :Steven Raichlen - The Barbecue Bible
Serving Size : 6 Preparation Time :0:15

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch flat leaf parsley -- stems removed
4 cloves garlic (peeled) -- (up to 8 cloves)
1 cup extra virgin olive oil
1/3 cup vinegar (red wine, white wine, plain) -- adjust to taste
4 tablespoons water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes -- (optional)
1 carrot -- (optional)
1/2 white onion -- (optional)
fresh chiles -- (optional)

Combine parsley, garlic cloves and optional veggies in food processor and mince as finely as possible.

Add remaining ingredients to food processor and pulse to a smooth liquid sauce. Adjust with water and/or vinegar if sauce is too thick.
 
Originallly posted by Kevin Taylor in the Barbecuing Forum on 9/26/2001

-----------
Hi Webb!!

Interesting you bring up the Chimichuri sauce! Jeff Lowe gave me this recipe for it. I have not tried but perhaps this weekend I will.

Chimichuri (Argentine Marinade)

1/2 teaspoon Saffron
1 tablespoon Lemon juice
1/2 cup Olive oil
1/2 cup White wine vinegar
1 small Onion(s), minced
2 clove(s) Garlic, crushed
1/4 cup Parsley, chopped
1 teaspoon Thyme, dried
Salt and pepper to taste

PREPARATION:
Powder the safron threads and then steep in lemon juice for 20 minutes.
Combine all ingredients with whisk.

Marinate meat overnight. Good with shellfish and poultry.

This is what makes an Argentine asado(barbecue).
 
I fixed this a couple of weeks ago w/o the saffron tho, it was phenomenal as a 90 minute marinade on strip steaks and also as an overnight chicken thigh soak. Will have to try with the saffron
 
As intense as the rest of the flavors are in this sauce, I doubt the saffron would bring much, if anything, more than just color to the end product.
 
Except maybe $15 !
icon_wink.gif
 
I sometimes use turmeric in place of saffron if all I'm looking for is the color. I don't think the flavor would punch through the rest of these ingredients.
 
If you have a latin market nearby, get some bijol-- you get the color without the turmeric flavoring, and, again, much cheaper than saffron.
 

 

Back
Top