From lavannda@doramail.com Fri Sep 9 11:02:32 2005 Date: Fri, 9 Sep 2005 03:48:22 +0000 (UTC) From: Lavannda L Newsgroups: rec.food.recipes Subject: Chimichurri Sauce Followup-To: rec.food.cooking, rec.food.recipes Chimichurri Sauce Makes 2/3 cup In Argentina, Chimichurri is an indispensable accompaniment to grilled meats. It also goes well with poultry or fish. Recipes for the blend are very personal and the seasonings may vary, but it is always made with lots of parsley. Corn oil is traditional, but many people now prefer now prefer using flavorful olive oil. Some cooks use half vinegar and half wine. Chimichurri can be made thick, to serve in a bowl at the table to season meats. Or, it may be more liquid and used to baste the meats while grilling. The sauce is also delicious drizzled over a vegetable frittata. 2 cups loosely packed fresh flat-leaf parsley leaves 1/4 cup coarsely chopped onion 1/4 cup extra-virgin olive oil 1/4 cup red wine vinegar 4 cloves garlic, minced 1 teaspoon minced fresh oregano 1/4 teaspoon cayenne pepper, or to taste (see Tip) 1/8 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste Pinch of sugar Process all the ingredients in a food processor until smooth. Taste and adjust the seasoning. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/