CHIMMICHURRI, SALSA VERDE, CHERMOULA, ZHUG
What do all of these sauces have in common? Well, for me, it all starts with chimmichurri. It’s a super versatile sauce that we use as a base to a make other sauces. It’s a great staple to have in your fridge and I’ll show you exactly how to make my version of chimmichurri and how to turn it into an Italian salsa verde, chermoula and zhug!
You have to start at the beginning though! The keys to my chimmichurri sauce are quick pickling the shallots, making sure everything is hand cut, using really high quality olive oil and throwing in some secret ingredients that add a ton of natural umami, @momofukugoods soy sauce and @redboatfishsauce
I know this isn’t traditional, but it’s so worth it!
I’ll also show you really easy ways to pair each of these sauces!
And not only are all of these sauces great on their own, but they also work extremely well as marinades for a number of different recipes. They are all so versatile and delicious!
YOU GOTTA TRY THESE OUT!
CHIMMICHURRI RECIPE:
– 1/2 cup small diced shallots
– 2 lemons, zested and juiced
– 2 tablespoons salt
– 1 tsp dry oregano
– 1/4 cup @wearebrightland champagne vinegar
– 1 tablespoon @momofukugoods soy sauce
– 2 tsp @redboatfishsauce
– 2 tsp freshly cracked black pepper
– 2 cups @getgraza “drizzle” olive oil
– 2 bunches parsley, sliced
– 1.5 bunches cilantro, sliced
– 2 tsp Calabrian chili paste
– 1 tablespoon local honey
– 12-14 garlic cloves, grated or minced
Italian style salsa verde:
– 1/4 cup chimmichurri
– 1 tsp capers
– 3 each cornichons
– 1/2 tsp wild fennel pollen
– 1/4 cup packed mint leaves
– 1 tsp anchovy paste
– add into a food processor, blender or mortar and pestle and process until smooth!
– Italian style salsa verde is a touch briny from the anchovies but still very bright and acidic. I love to pair this sauce with lamb. Weirdly enough, lamb and anchovies go together even better than lamb and tuna fish….. or spaghetti and meatballs! But, it also goes really well with a simple roast chicken or any piece of white fish. If you serve it with fish or seafood though, make sure to get a really nice crust or sear on it, as the sauce can take over a delicately cooked piece of fish or seafood
CHERMOULA RECIPE:
– 1/2 cup chimmichurri
– 1 jalapeno, top off
– 1 tsp preserved lemon paste @nyshuk
– 1 tsp pomegranate molasses @enjoyjustdate
– 1 tsp ground sumac
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/2 tsp ground Aleppo chili flakes
– 1/4 tsp ground cardamom
Blend until smooth!
Hi, I’m Josh and I cook a lot. I’m going to show you how to make the ultimate chimmy cherry recipe, but we’re going to just use that as a base. We’re then going to turn that into three other completely different sauces. Quick little pickle on the shallots. Let’s move on to the herbs. [Music] Taking a base recipe like this chimmy cherry and turning it into three other sauces is exactly what we do for our catering company. It saves so much time. But first up, we have Italian style salsa verde. I’m going to serve it with some lamb chops. So we have capers, cornones, mint, and anchovi. Starting with this base. All you need to do is add these four ingredients and you’re good to go. Let’s make it. I know anchovy may sound a little weird going with lamb, but I promise you they go really, really well together. Hermula, which I’m going to serve with some chicken thighs, is basically a North African chimmy cherry. Bunch of spices added, a little bit of jalapeno for a little bit of heat. But the key to this is the preserved lemon paste and pomegranate molasses. Let’s make it. And for the third and final sauce, using chim cherry as our base and turning it into something else, we are making, which is a North African hot sauce. It’s a fresh hot sauce. It’s not fermented. And all we need to do is take our base Jimmy Cherry, add a little bit of vinegar, sumac, cumin, and coriander, two Serrano chilis, and a jalapeno chili. It’s pretty spicy. Let’s make [Music] it. So, we are going to start with our base chim chur recipe. We have a really, really nice waggy pana. What’s better with pana than chimmy cherry? Just a little bit. From that base, we started all the way over here. And first, we made our Italian style salsa verde, caper, anchovi, uh some mint, and then I love to serve this with some lamb. So, I’m got a beautiful rack of spring lamb right here. Just a little bit over the top. Then we have our chicken thigh just roasted in the oven. And I love serving the chim chai with the hermula. It is basically a North African chimmy cherry. So we took the chim cher base. We added a ton of spices, some preserved lemon paste and some pomegranate molasses and boom mula. Beautiful glaze. has a little spice to it. We also added a jalapeno. And last but not least, we have our swoo, which is a Yemenite hot sauce. Again, it’s not a fermented hot sauce. It’s a fresh hot sauce. And all we did was take our base chimmy cherry, add more vinegar, jalapeno, srano, cumin, and coriander. Good to go. So, I have some our homemade hummus. We’re going to put a little bit of jug in the middle. You don’t need a lot. This stuff is pretty spicy. And I think that zoo goes really well with a sweet potato. Sweet potato, hummus, zoo. You got a great little vegetarian dish right there. And there you go. Started with one base sauce of Chimmy Cherry, turn it into three others. We do this all the time for our catering company. You should, too. There’s a really fun, simple, and easy way, and pretty cost-effective, too, of starting with one base sauce of Chimmy Cherry and turning it into three other sauces. There’s even more sauces that you could take with Chimmy Cherry and turn them in. If you want to see some more, let me know.