Tex Thai Chimichurri Sauce Food

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TEX-THAI CHIMICHURRI SAUCE



Tex-Thai Chimichurri Sauce image

This is great on chicken, shrimp, lots of things! My new fave for 2007! I got it from Better Homes & Gardens! (I skip marinading and just pour it on grill meat!)

Provided by Haversac

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup bottled green chili salsa (I like hot!!!)
1/4 cup unsweetened coconut milk (light if you can find it!)
1 green onion, chopped (2 Tbsp.)
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped of fresh mint
1 teaspoon green curry paste
1 teaspoon grated fresh ginger
1 teaspoon soy sauce
1 garlic clove, minced
4 boneless skinless chicken breast halves (1-1/4 lb. total)
chopped mango
chopped cucumber
of fresh mint (optional)

Steps:

  • For sauce, in a blender or food processor combine salsa, coconut milk, green onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic. Cover and blend or process until nearly smooth. Remove 1/3 cup of the mixture for sauce; cover and chill until serving time. (Or use it all for sauce/dressing!).
  • Place chicken in a large resealable plastic bag set in a shallow dish. Pour remaining marinade over chicken; seal bag. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Drain chicken, reserving marinade.
  • For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill as above.) Serve chicken with mango and cucumber. Drizzle with reserved 1/3 cup marinade mixture. If desired, garnish with mint.
  • Makes: 4 servings.

Nutrition Facts : Calories 176, Fat 4.6, SaturatedFat 3.1, Cholesterol 68.4, Sodium 455.1, Carbohydrate 4.6, Fiber 1, Sugar 1.7, Protein 28.6

CHIMICHURRI SAUCE



Chimichurri Sauce image

I grew up in Panama and one of my favorite restaraunts was 'La Estancia'. Their specialty was the famous Argentinean 'Churrascos' that were grilled on a fire pit and were served with Chimichurri. This recipe is the closest to what they served. I found this recipe at Glenna Anderson Muse's blog A FRIDGE FULL OF FOOD AND NOTHING TO EAT. Enjoy!

Provided by Marge0808

Categories     Sauces

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 cups fresh flat-leaf parsley
4 -5 garlic cloves
1 lemon, juice and zest of
1/2 teaspoon coarse salt (or to taste)
1/3 cup olive oil
1/4 teaspoon hot sauce (optional)

Steps:

  • Trim the parsley.
  • Peel garlic.
  • Process lightly in food processor.
  • Combine with rest of ingredients, using enough olive oil to make sauce liquid enough to be saucey but not runny.
  • Add hot sauce to preferred taste.

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