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MARTIN

Argentine Chimichurri Sauce
 

First of all, if you use this sauce in Argentina, most likely you pour it on to your grilled meat and let the herbal olive oil mixture drizzle over everything.  In Mexico, I discovered a new twist.  I’m not sure how Argentinians would feel about it back home, but I assure you it was wonderful drizzled over pizza and empanadas.

MARTIN
Argentine Chimichurri Sauce
Lucas, Cancún, Mexico, by way of Mendoza, Argentina
  MARTIN    
Ingredients: 3-4 cloves garlic, finely chopped   1 tsp cumin
  spring onions   1 tsp salt and black pepper
  1 handful of chopped parsley   1 tsp thyme
  ½ cup olive oil   1 tsp jarilla (larrea)
  1 Tbs lime juice    
       
Possible 1/4 cup red wine vinegar   oregano to taste
Variations: 1/2 tsp red pepper flakes   2 small red chilies
 

This makes about two cups of Chimichurri sauce.  The big mystery ingredient is "jarilla".  That is the Spanish word which translates to "larrea".  That really didn't help much.  It is some kind of evergreen shrub.  Lucas assured me that it made all the difference in the world to the amazing savor of the sauce.  I'm afraid I'll never know for sure unless I visit Argentina.

I would always use red chilies.  You can never have too much of this good thing. And, besides, they add so much color.  But, my host didn't agree.  You use red chilies only if you are grilling red meat.

I know that we added the chimichurri sauce to already baked pizza and empanadas.  But, if you use it the authentic way, you baste the sauce over your meat with a brush or tablespoon prior to grilling.

I love salsas.  They are so delicious yet amazingly easy to prepare.  Basically, mix the ingredients, let them marinate overnight for best results and then enjoy the savor.  Lucas said you put the ingredients in a container and shake it well. Who needs an excuse to dance around the kitchen?

I did a little online research about the recipe.  There are purists out there and there are people who prepare food the easiest way possible.  I know, I usually fall into the latter group.  Purists lovingly chop all the ingredients by hand.  They wince at those who just toss everything in a blender and the recipe is complete.  Well, it may surprise you, but I'm going to be a purist this time.  The Chimichurri sauce is supposed to be lumpy as the herbs and oil spread over the grilled meat (or pizza and empanadas).  I get the feeling that if you just toss it in the blender, it's going to look like green baby food.  I'm sure it would all taste the same, but I kind of prefer the chunky, lumpy texture.  I'm an artist and aesthetics matter.

Copyright 2018 by Phillip Martin All rights reserved.
 
 
 
 
 
 
 
 
 
Copyright 2016 by Phillip Martin All rights reserved.