On this week’s episode were hooking up Chimichurri Sauce!
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Ingredients List:
1 large Bunch Italian Parsley
2 stalks Mexican green onions
¼ cup dried oregano
2 tbsp minced garlic
½ cup warm water
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp crushed red pepper
Salt & black pepper to taste
½ cup warm water
⅓ cup apple cider vinegar or red wine vinegar
½ cup extra virgin olive oil
Step 1: Prep
– Finely chop parsley and green onions.
– Heat water in pot or microwave until warm. Add Organo to the water & stir to combine. Steep until ready to use.
Step 2: Build
– In a large mixing bowl, add chopped parsley, Mexican green onion, steeped oregano, minced garlic, onion powder, garlic powder, crushed red pepper, cumin, salt & black pepper, red wine vinegar, and olive oil.
– Whisk together all ingredients until olive oil emulsifies with the vinegar and all ingredients are well combined.
– Transfer sauce to glass jar. Let marinade in fridge for 3 hours before use.
Step 3: Serve
– Add Chimichurri sauce with your favorite steak disk or us a s a marinade and enjoy!
Julian Avila –
https://youtube.com/channel/UCExckbkyOVv6Kvdfv3erHbQ?si=wYm6wvt371m1kkzW
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2 Comments
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Never tried this before. But I know that parsley doesn't have any taste to my mouth. What if you used Cilantro instead of Parsley? How might that change the taste? Or, is the parsley just mainly a filler to allow the other ingredients the opportunity to boast their flavors? Just curious…
Talk to you soon,
Pat