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Chimichurri

Posted By Terrie On In Jubilee CSA Summer Session Weekly Recipes,Make Ahead and Store,Recipes,Schmeers-Things That Spread,Soups, Stocks and Flavor Boosters,Week Ten | No Comments

 

 

 

Cascading Kitchen Notes

Chimichurri

  • 3 bunches of cilantro
  • ½ bunch Italian parsley
  • 6-8 cloves of garlic, minced
  • 1 T dried oregano
  • 4 Bay leaves
  • 3 medium size  Jalapeno peppers, minced
  • 2 tsp.  Sea salt
  • 1 C Rice vinegar (You can use "seasoned" rice vinegar to make it more approachable for some kids. It has added sugar and salt that will make the sauce not quite so bright.)
  • ½ C Olive oil

 

  1. Pre mince the jalapeno and garlic before adding to the food processor (or finely chop all ingredients by hand if you don't have a food processor).
  2. Add all the ingredients, except the oil, to your food processor and quickly pulse.   
  3. Finally, add the oil slowly while blending being careful not to burn it. The goal is to create an overall fine mince, not a puree.

If you want to make this a richer dressing, add some Mexican Crema.

 

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