Chimichurri Seasoning Food

CHEF JOHN'S CHIMICHURRI SAUCE

Chef John's Chimichurri Sauce image

Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup olive oil
4 cloves garlic, chopped, or more to taste
3 tablespoons white wine vinegar, or more to taste
½ teaspoon salt, or to taste
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper
½ cup fresh cilantro leaves
¼ cup fresh oregano leaves
1 bunch flat-leaf Italian parsley, stems removed

Steps:

Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.
Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 3 g, Fat 27.3 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 3.8 g, Sodium 304.5 mg, Sugar 0.2 g

DRY CHIMICHURRI RUB

Dry Chimichurri Rub image

In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves-not powdered or ground.

Provided by Andrew Schloss

Categories Herb No-Cook Vegetarian Quick & Easy Spice Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 10

Ingredients

3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika*
2 teaspoons garlic powder
1 to 2 teaspoons dried crushed red pepper

Steps:

Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

DRY CHIMICHURRI MASTER MIX/RUB

Dry Chimichurri Master Mix/Rub image

From the blog Asado Argentina. She says to rub the dry mixture into meats before grilling or roasting, use with vegetables, sprinkle over pizza before cooking, create chimichurri hamburgers or add to salads or dressings. Be creative. Below in the directions, I've given her instructions on how to make a Chimichurri Sauce from the Master Mix. This is worth the read: http://www.asadoargentina.com/chimichurri-debunking-the-myths/

Provided by gailanng

Categories South American

Time 5m

Yield 1/2 cup

Number Of Ingredients 9

Ingredients

1 tablespoon dried parsley
1 tablespoon dried onion flakes
1 teaspoon dried oregano
1 teaspoon dry garlic granules
1 teaspoon red chili pepper flakes
1 teaspoon dry basil
1 teaspoon paprika or 1 teaspoon spanish smoked paprika
1/2 teaspoon bay laurel powder (bay leaf) or 1/2 teaspoon flaked bay laurel leaf (bay leaf)
1 teaspoon salt

Steps:

Combine all ingredients together. Should you like a finer consistency, pulse a couple of times in a spice grinder.
To Create Chimchurri Sauce:.
To the entire Dry Master Mix, first add 2 tablespoons each of water and vinegar and allow the mix to rehydrate for about 15 minutes before adding 4 tablespoons of olive oil. Use immediately. Recipe may be increased proportionately.

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