It’s springtime here in Texas, and we’re spending as much time outside as we can right now…in just a few weeks it will officially be summer, which means it will officially be too hot to do anything but run to and from the air conditioning. (Seriously.) Gorgeous spring evenings provide the perfect backdrop for outdoor grilling. And outdoor grilling calls for marinades and sauces of all varieties…enter Chimichurri…
Known for its plops of deliciousness on grilled meat, Chimichurri is a fresh green salsa blended with a little oil. When left a little thicker (meaning less oil…), it also doubles as an easy marinade for say, some chicken that might end up grilled inside a quesadilla! It comes together with hardly any effort, and it gives you a chance to pick up a big bunch of fresh leafiness at the store. Ur Mom approves!
2 large peeled garlic cloves
1 large jalapeno, stem, seeds and white membrane removed
About ½ large bunch fresh cilantro
3-4 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
Pinch crushed red pepper
Put the garlic and the jalapeno in the food processor.
Pulse until minced.
Wash cilantro, dry on paper towels, and de-stem. Fun and it smells good!
Move cilantro to processor.
Add in 3 tablespoons olive oil, sherry vinegar, salt, oregano, pepper, red pepper.
Process until smooth. Stop and swoon over the awesome smell filling the room.
Way 1: At this point check the consistency. You may want more oil for a saucier result if you plan to serve the Chimichurri immediately over grilled food. If so, add another tablespoon of oil, process, and grill away!
Way 2: If you want to marinate in the sauce in the refrigerator and grill later, remove big chunks of the sauce before cooking because they will light on fire! Grill over low heat on an outdoor grill or over medium heat on a nonstick indoor grill pan. A little extra oil will be handy to prevent sticking…
Whatever you choose to do, insanely flavored meat makes an insanely good entrée. But there are all kinds of ways to slurp this sauce up…over grilled veggies…smeared on toasty garlic bread…Enjoy! And U did it Urself!
Recipe adapted from Leite’s Culinaria.