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How To Make Chimichurri Sauce

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Published on May 20, 2012

Chimichurri Sauce is demonstrated by Chef Remy in a short video. He tries to make it closely following the method used in Argentina but explains that there are other variations. Salsa Verde is a cousin of the original Argentine Chimichurri Sauce. Use it on grilled skirt steak, flank steak, salmon steaks, and even vegetables such as asparagus and potatoes. This will become a very addictive condiment that keeps well in the fridge and is easy and inexpensive to make. A blender is preferred but can be made by hand for a coarser texture. Adding other ingredients is possible and can be seen all around the world. Some folks prefer to vary the onion, the parsley or cilantro, the oregano, the red wine vinegar and the pepper. Make it the way you love it!
INGREDIENTS: 1 cup fresh parsley -- 1 cup fresh cilantro -- ½ red onion -- 8 garlic cloves -- juice of ½ lemon -- 1/8 tsp. black pepper -- ½ tsp. salt -- 1 tsp dried oregano -- 2 Tbs. hot water -- ¾ cup virgin olive oil -- ¼ cup red wine vinegar.
METHOD: Allow dried oregano and salt to steep in hot water for 10 minutes. Set aside the following: Cut up parsley and cilantro. Peel garlic. Cut up the onion. Squeeze the lemon into a bowl. Have the pepper ready. And set aside the olive oil and the red wine vinegar. In a food processor or blender, add the parsley, cilantro, onion and garlic and process using short pulses (about 10 pulses) to obtain a rough chop. Add the olive oil and pulse three or four more times. Add the vinegar, lemon juice, oregano and salt, and the pepper for a final series of short pulses that will render a nice texture that is not a puree and yet is not too course as shown in the video.

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