Jim Langford
TVWBB Fan
Webb Collings mentioned in one of his posts that he makes a Chimichurri sauce. I've had this delicious sauce in Argentine restaurants and also from a bottle and have thought I might try making it at home. I wonder what Webb or any of the rest of you who might be familiar with Chimichurri think of this basic recipe I've translated from an Argentine Web page. How does it compare with yours? Any suggestions on how it could be improved? I think I'd start by doubling the garlic. I think I've seen Spanish paprika used in other recipes.
To make a cup and a half:
1/2 cup olive oil
1/2 cup wine vinegar
1/2 cup finely chopped onion
1 tsp. finely chopped garlic
1/4 cup fresh chopped parsley
1 tsp. dried oregano
1/4 tsp. cayenne pepper
1 1/4 tsp. salt
1 tsp. freshly-ground black pepper
Pour all of this into a glass jar and let sit for at least a few hours so the flavours can blend.
Mr Squeaky
To make a cup and a half:
1/2 cup olive oil
1/2 cup wine vinegar
1/2 cup finely chopped onion
1 tsp. finely chopped garlic
1/4 cup fresh chopped parsley
1 tsp. dried oregano
1/4 tsp. cayenne pepper
1 1/4 tsp. salt
1 tsp. freshly-ground black pepper
Pour all of this into a glass jar and let sit for at least a few hours so the flavours can blend.
Mr Squeaky