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Sauce: Chimichurri Sauce




Source of Recipe


Fire It Up by Andrew Schloss, David Joachim (Chronicle Books, 2011)


Recipe Introduction


Best with veal, pork, chicken, turkey.


List of Ingredients




4 cups fresh flat-leaf parsley leaves and small stems
2 cups fresh cilantro leaves and small stems
5 garlic cloves, coarsely chopped
1/2 red bell pepper, seeded and coarsely chopped
1/4 cup coarsely chopped onion
1 teaspoon dried oregano leaves
1 teaspoon coarse salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/3 cup sherry vinegar
1/3 cup water
3/4 cup extra-virgin olive oil


Recipe



Combine the parsley, cilantro, garlic, bell pepper, and onion in a food processor. Pulse several times until coarsely chopped. Add the remaining ingredients and pulse until coarsely chopped. Scrape into a bowl and refrigerate for at least 2 hours to blend the flavors. Store in the refrigerator in a tightly closed container for up to 1 week.


MAKES 2 CUPS