My Big Fat Stomach
Chimichurri: Sauce of the Gods
Chimichurri is an amazing sauce that can be put on just about anything. I keep finding more and more things to put it on. Just this morning I put it on my Ham and Eggs, simply amazing. Use it on hot dogs and sandwiches and you'll never use anything else. Originally invented in 19th century Argentine by Jimmy McCurry an Irishman who was helping Argentine's fight for independence. Traditionally Chimichurri is used on grilled steak and Grilled Provoleta, and oh man is it good. Once you've used Chimichurri on steak you'll never use any other steak sauce. There's a bunch of different ways to make Chimichurri my recipe below is a mix of several I've tried.
1 large bunch fresh Italian parsley
2 bay leaves
6 cloves garlic
1.5 teaspoons smoked paprika or paprika
1 tablespoon fresh oregano leaves, or dry
1.5 cups extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup of apple cider vinegar
1 teaspoon of crushed red pepper (or more if you like it spicy)
1 cup of fresh cilantro
1.5 teaspoons of ground thyme
1.5 teaspoons of ground cumin
Put all of this in your food processor or blender and mix till the ingredients are ground to a fairly smooth consistency. You can't over blend it. This recipe will fill a 24oz jar and should last a month. You can also freeze it in smaller jars in the unlikely event you don't use it all up in the first week. Seriously you can spread this stuff on white bread and just eat it. And for the lazy people you can buy Chimichurri by clicking on the links below.