Chimichurri Sauce
1 cup finely chopped Italian parsley
3 cloves garlic, pressed
2 to 3 tablespoons olive oil
2 tablespoons red wine or sherry vinegar
1 to 2 tablespoons water
3/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon ground cumin
1. In a bowl, stir together all ingredients. Allow to marinate a couple of hours. (Some people like it with more vinegar or add a bit of lemon juice.) It will stay good in the refrigerator for a few days.
2. Variations include: adding either chopped red bell pepper, chopped cilantro, fresh oregano or other herbs.
This is a garlicky sauce from Argentina that they serve with meat that has many variations. It is wonderful served with sweet potato chips. It is wonderful served over tofu or a baked potato. Get creative with how you use it.
Source of recipe: This is a common recipe and different versions are all over the web...This is my version
SO HOW'D IT GO?
I hear some people make it with cilantro too. I've added red bell before and sometimes onion. Feel free to experiment...but don't forget to chop things VERY FINE!
Excellente! Its even better to add some diced red onion and tomato, makes it alittle heartier and flavorful! I love just adding this to rice and veggie stir-fries but honestly you could put this on anything.