Argentine Chimichurri Sauce

Name: Argentine Chimichurri Sauce
Yield: Makes 1 pint
Ingredients: 1 cup coarsely chopped fresh garlic; 1/2 cup coarsely chopped fresh oregano leaves; 1/4 cup coarsely chopped parsley; 2 tablespoons achiote paste or ground annatto seed (available at spice markets or Latin food stores); 2 red serrano chilies, finely chopped; 1/4 cup red-wine vinegar; 1 cup olive oil

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Keep chimichurri sauce in a bottle with a cork in which a small hole has been drilled; shake it over a mixed grill as it cooks.

Martha Stewart Living, July/August 1991, Martha Stewart Living, July/August 1991

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Recipe Summary

Yield:

Makes 1 pint

Ingredients

1 cup coarsely chopped fresh garlic
1/2 cup coarsely chopped fresh oregano leaves
1/4 cup coarsely chopped parsley
2 tablespoons achiote paste or ground annatto seed (available at spice markets or Latin food stores)
2 red serrano chilies, finely chopped
1/4 cup red-wine vinegar
1 cup olive oil

Directions

Step 1
Mix together all ingredients and refrigerate, tightly sealed, for a week before use.

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Argentine Chimichurri Sauce

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Argentine Chimichurri Sauce

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Argentine Chimichurri Sauce