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An electric fresh and spicy green sauce that you’ll soon be pouring on every meal you eat.
Make this once and you’ll understand the power of the bright green goodness that is chimichurri. This sauce adds in some extra pepper to bring up the spicy deliciousness, though not too much. It won’t make you scream from the spiciness, just brings out a mild spicy heat to add to the flavors of you meal. Try it on a pan seared steak and you will not be disappointed.
This version of the sauce includes cilantro, cumin, and serrano pepper in addition to the standard ingredients. Folks seem to have fairly strong opinions about chimichurri sauce, its ingredients, origin, history, etcetera. Try this type out and see if you like it.
Once you have all the fresh ingredients it’s a pretty quick chop and blending to have the sauce ready. This recipe tends to surprise folks as it’s filled with fresh herbs and vegetables, that’s all. Great fresh ingredients that you then get to slather all over your favorite foods.
Starting off get all the fresh herbs and veggies chopped up. Chop up the cilantro and parsley. You’ll want a mix of 1/3 cilantro to a full portion of parsley. When prepping these, it’s best to remove as many of the stalks/stems as you can. The stalks of both parsley and cilantro tend to add a bitter flavor. So the more you pick out the sweeter and richer the flavor of the sauce.
Next up it’s time to chop up the green pepper and garlic. I use serrano pepper as it’s mild. When cutting it remove any seeds you find inside then dice it up. Next remove the garlic skin and dice away. You do not need to get them super diced as you’ll be dropping them in the blender in a minute.
Break out the blender, or you can use a food processor if you’re so inclined. I don’t have one, in fact I only have a blender becuase my sister visited me for a few weeks and wanted to make stuff with a blender so she bought one and left it with me – pretty nice sister huh?
Once you have the blender out, start tossing in ingredients. Parsley, cilantro, garlic, serrano pepper, cumin, red pepper flakes, olive oil, vinegar, and lemon juice. Run the blender just about 30 seconds and you are done.
Pour out the sauce into a glass or bottle and you are good to go. Keep the sauce chilled to allow it to last longer and stay fresh.
Below is the recipe, instructions and a video to follow along. Let me know if you make this and how it went. Thanks, Delicious Eric.
[tasty-recipe id=”2910″]