Receta Chimichurri Sauce
Buffet on Table: Week 3 -- Condiments from Countries
Day 12: Argentina -- Chimichurri Sauce
After 1 week of Combo meals and a week of Indian states, we continue our Buffet on Table marathon with Condiments from around the world as the theme for the week. When the themes were being finalized I wasn't really clear what a 'condiment' is. Chutneys and jams were the only condiments I knew and wasn't really sure if I would be able to find a week worth of condiment recipes from around the world to post.
A quick google search and a chat with Mir, clarified my doubts. Condiment is defined as 'something that is used to enhance the flavor of food' (Merriam Webster dictionary). According to Wiki, 'a condiment is a spice, sauce or other food preparation that is added to food to impart a particular flavor, to enhance its flavor or to complement the dish'.
I searched the internet and cookbooks with more clarity and found some delicious condiments from around the world. First up is this vibrant green sauce from Argentina called 'Chimichurri'. It is generally used for grilled meat and is originally from the Rio de la Plata, Argentina. It is made of finely chopped parsely, garlic, olive oil and white vinegar.
I used parsley from my garden and it made the sauce taste even better. I served it with roasted vegetables and quinoa.
Chimichurri is a quite strong sauce, cut back on the garlic and/ or the red pepper. Fresh parsley keeps everything in perspective. This recipe is from 'The Best Recipes from the World' by Mark Bittman. If you want ideas of what to do with Chimichurri sauce, then check here.
Ingredients:
- Parsley leaves - 1cup, finely chopped
- Fresh Lemon juice - 3tbsp
- Garlic - 2 cloves, finely chopped
- Hot Red pepper flakes - 1tsp (or to taste)
- Extra virgin Olive oil - ¼cup
- Salt - to taste
Method:
Combine the parsley, olive oil, garlic, lemon juice and red pepper in a bowl and stir to combine.
Season with salt and add more red pepper if desired.
Serve within a few hours; do not refrigerate.