Marry, F*ck, Kill - you ready?
Pesto, Chimichurri, Salsa Verde.
I don't know about you - but Chimichurri is at the end of that aisle for me. I absolutely LOVE the bright, vibrant flavors and find it to be a bit more versatile than the other two green gals mentioned above.
Originating from Argentina, Chimichurri can be found in most Latin cuisines. As mentioned, it is extremely adaptable and can be used as a sauce, marinade, dip or spread! I personally like to use it to marinate chicken breast or as a spread on some mini shrimp tacos. This is my own family's recipe and I like it because by chopping all of the ingredients and eliminating the food processor, you don't have to sacrifice the beautiful, fresh taste of the herbs and other fresh ingredients. However, if you don't trust your knife skills quite yet or you prefer a more pureed finished texture - by all means throw it all in and give it a few good pulses. Fair warning that you may be reevaluating your marriage proposal from earlier, after trying this Chimichurri. She's that good.
(makes 2-3 cups)
- Flat Leaf Parsley - 1/2 bunch, chopped finely
- Cilantro - 1/2 bunch, chopped finely
- Dried Oregano - 1.5 tbsp
- Fresno Chile - 1, finely chopped
- Shallot - 1, finely chopped
- Garlic - 2 cloves, minced
- Red Wine Vinegar - 1/2 cup
- EVOO - 3/4 cup
- S&P - 1/2 tsp. each
1. In a medium bowl, add chopped Chile pepper, garlic, shallot, salt, vinegar and mix
2. Let mixture sit for 15 minutes at room temperature allowing flavors to absorb
. Include parsley, cilantro and dried oregano and slowly add EVOO, stirring with spoon
Tips & Tricks:
- For more of a pureed sauce texture, a blender can be used to combine all ingredients
- If using for marinating meat, allow to marinate in fridge for 1-3 hours. Reserve 1/2 of mixture to add after meat has been cooked
- Sherry Wine Vinegar or White Wine Vinegar can substitute for Red Wine Vinegar
- 1/2 tsp of red pepper flakes, smoked paprika or chopped jalapeño can be substituted for poblano