Tuesday, April 21, 2015

Chimichurri - South American Salsa Marinade

Chimichurri is a South American marinade that is very popular is Argentina, Uruguay and Chile. The Chimichurri is used as dressing to the food or as marinade for meat, poultry and fish. 
Chimichurri - South American Salsa Marinade

The Chimichurri is made of a base of vinegar and oil with diced herbs (fresh or dried) and spices. It is usually spicy (even though the sensitive ones can prepare less-spicy versions). In the history, the Chimichurri was based on salt that was later on replaced with vinegar.
Here are a few examples of herbs used in making the Chimichurri: Thyme, oregano, chili powder, pepper, garlic, onion, bay leaf, black pepper, mustard powder, parsley, chives, etc.
The Chimichurri can be stored in a cool place/refrigerator for two week and even longer.
Here are two recipes of Chimichurri:
Recipe 1 – from my cousin
A big bundle of parsley
A big bandle of oregano
One head of garlic
3 red peppers
Chop everything in magimix until diced
Add vinegar and vegetable oil in equal amounts and salt
Recipe 2 – from a friend
A big bundle of parsley
4 cloves of garlic
2 Tbsp dry oregano
2 Tbsp sweet chili powder
1 tsp Jewish salt
Dice everything together and add
½ cup of vegetable oil
½ cup of vinegar
Below is a photo of the second recipe.

It is perfect for a sandwich or toast (try to prepare a cheese toast – spread it on the bread before toasting!), great with steak, poultry or fish, I made Salmon with it!

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