AUTHENTIC CHIMICHURRI (URUGUAY & ARGENTINA)
Authentic Chimichurri from Uruguay & Argentina is the best accompaniment to any barbecued or grilled meats! Also used to serve as a dressing on salads!
Provided by Karina
Categories Condiment
Time 10m
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
- Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
- Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.
Nutrition Facts : Calories 128 kcal, Carbohydrate 1 g, Fat 13 g, SaturatedFat 1 g, Sodium 3 mg, ServingSize 1 serving
CHIMICHURRI SAUCE
Steps:
- Combine all herbs, parsley, cilantro, and oregano in a mortar and pestle. Pound them firmly, add shallots and garlic, Continue pounding and vigorously mixing for another minute until it looks chunky.
- Now add olive oil, vinegar, chili flacks and salt. Mix very well.
- Let it rest for 10 minutes and refrigerate it for half an hour before spooning over your favorite steak recipe.
Nutrition Facts : Calories 101 kcal, Carbohydrate 12 g, Protein 2 g, Fat 5 g, Sodium 516 mg, Fiber 5 g, ServingSize 1 serving
CHIMICHURRI SAUCE A LA URUGUAYA, SOUTH AMERICA
The key to making a great chimchurri sauce is having fresh herbs and patience. With both combinations, you can make a natural herb sauce for meat that will both inspire, enhance, and showplace your meat grilling while impressing friends and relatives. Chimichurri sauce from Uruguay is not meant to be peppery hot; there are no serrano, jalapeno or chile peppers grown in Uruguay at all. Rather, the sauce is meant to provide a subtle yet robust flavor explosion to be eaten with grilled meats to bring barbeque "alive" with natural flavors. If mixed right, it accomplishes this goal very easily and readily.
Provided by Wadester
Categories South American
Time 20m
Yield 32 ounces, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Use a large plastic bowl that has a good sealing cover to it.
- First add the 1/3 C of Olive Oil, and gently stir in the can of stewed tomatoes.
- Chop the fresh basil leaves into tiny pieces, and pour into your mixture.
- Now finely chop the 1/2 bunch of fresh perejil (do not discard the stems), and add into the mixture above, including chopped stem pieces. (The stem of the perejil has all of the intense flavor.).
- Finely chop 1/2 of a fresh yellow onion, and add to the above sauce mixture.
- Now add in the 2 tsp of oregano and 2 tsp of minced garlic. And add a dash of sea salt and some freshly ground black pepper.
- Squeeze 1/2 of a fresh lime over the mixture and stir well. Now refrigerate the chimichurri sauce for at least one hour. Then serve as a side dish to your favorite outdoor grilled meats, for that truly South American flavor. Believe me, your guests will not need any barbeque sauce after tasting Chimchurri sauce with their meats!
Nutrition Facts : Calories 249.5, Fat 27.1, SaturatedFat 3.7, Sodium 40.3, Carbohydrate 2.8, Fiber 0.6, Sugar 0.8, Protein 0.3
CHIMICHURRI SAUCE
Make and share this Chimichurri Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Sauces
Time 3m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Into the food procecssor or blender it all goes EXCEPT the oil.
- Pulse to chop.
- Put your food processor or blender on"go" and add the oil in a slow stream.
Nutrition Facts : Calories 1389, Fat 144.6, SaturatedFat 20, Sodium 1579.8, Carbohydrate 28.7, Fiber 3.7, Sugar 8.1, Protein 3.2
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