Chimichurri Sauce My Way!

Chimichurri is a green sauce originally from Argentina usually eaten with grill meats or use to marinade meats. It is also very popular in Uruguay, Nicaragua, Colombia, and Mexico. The base is parsley, garlic, and olive oil but each country has their own variations. My recipe also is different from others because I use carrots and red bell pepper which give a crispy spicy sweetness to it.

The origin of the name is unclear. Some Argentinean said that the name came from English prisoners after the invasion of the Rio de la Plata in 1806. The prisoners used to ask for the delicious sauce mixing Spanish-Argentinean and English word "che mi curry", a way to ask for give me curry or give sauce. Others think the word came from a English person nick name 'Jimmy McCurry'. Who knows and who cares? The only thing I know is that after you try grilled meat with chimichurri you can't never eat meat without it!! :) Also it can be eaten with toasted bread, empanadas, etc. After keeping the chimichurri for a week or more in the refrigerator you can also use it to marinate chicken, fish, etc.



Chimichurri with grilled entranas....



Ingredients:

1 large bunch parsley leaves
6-8 cloves garlic
1 lime (juice only)
2/3 cup Extra Virgin Olive Oil
1/2 of a red pepper unseeded

1/2 of a medium carrot in small pieces
A dash of red pepper flakes (be careful)
salt and pepper to taste

1/4 cup white vinegar (optional)

1/2 Fresh Oregano (optional)

Preparation:

My super easy way is to put everything except the olive oil in a food processor or blender and pulse on and off until you chopped everything. Do not over chopped it. Adjust flavor tasting it until it makes you happy! :) Remove from the food processor, place it in a glass bowl, add the olive oil, and whisk all together. Don't be cheap with the olive oil, the more the better! Add salt, pepper, more vinegar and lime juice as needed. Cover with olive oil before saving it in the refrigerator!!

Hope you like it! :D

Sarabelle Sylva