Chimichurri

Course: Sauces and dressings
Cuisine: Various North American Various South American
Special food: Ethnic
Yield:

Chimichurri ingredients

6 garlic cloves (or more)
-minced
2 c Parsley (tightly packed) preferably Italian
1⁄2 c Cilantro (tightly packed)
3 t Best quality dried oregano
2 t Best quality dried thyme
2 t Chopped fresh rosemary
2 Bay leaves
1 t Whole black pepper
1⁄2 t Dried crushed red pepper
-OR more to taste
3⁄4 c Vinegar
-- (Oregano-Chile-Garlic Mediterranean, or Red Wine vinegar)
1 T water
-(if using Red Wine vinegar)
3⁄4 c olive oil
1⁄2 t Salt

Cooking Chimichurri

1. In a food processor or blender, grind the garlic and the herbs.
2. Grindi the bay and peppercorns in a spice grinder, and add to the herb mixture with the crushed red pepper and vinegar (plus water if using red wine vinegar).
3. Add the olive oil and gently mix to blend; do not overprocess.
4. Saucei should be slightly thickened.
5. Let stand several hours or refrigerate and serve at room temperature.
6. Drizzle over grilled or roasted meats, fish or chicken.
7. Also good on tomatoes or sandwiches.
8. Yields 2 cups.
9. Note: recipe may be halved.
10. Keeps well several weeks in refrigerator.