Chimichurri Sauce A La Uruguaya South America Recipes
CHIMICHURRI SAUCE A LA URUGUAYA, SOUTH AMERICA
The key to making a great chimchurri sauce is having fresh herbs and patience. With both combinations, you can make a natural herb sauce for meat that will both inspire, enhance, and showplace your meat grilling while impressing friends and relatives. Chimichurri sauce from Uruguay is not meant to be peppery hot; there are no serrano, jalapeno or chile peppers grown in Uruguay at all. Rather, the sauce is meant to provide a subtle yet robust flavor explosion to be eaten with grilled meats to bring barbeque "alive" with natural flavors. If mixed right, it accomplishes this goal very easily and readily.
Provided by Wadester
Categories South American
Time 20m
Yield 32 ounces, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Use a large plastic bowl that has a good sealing cover to it.
- First add the 1/3 C of Olive Oil, and gently stir in the can of stewed tomatoes.
- Chop the fresh basil leaves into tiny pieces, and pour into your mixture.
- Now finely chop the 1/2 bunch of fresh perejil (do not discard the stems), and add into the mixture above, including chopped stem pieces. (The stem of the perejil has all of the intense flavor.).
- Finely chop 1/2 of a fresh yellow onion, and add to the above sauce mixture.
- Now add in the 2 tsp of oregano and 2 tsp of minced garlic. And add a dash of sea salt and some freshly ground black pepper.
- Squeeze 1/2 of a fresh lime over the mixture and stir well. Now refrigerate the chimichurri sauce for at least one hour. Then serve as a side dish to your favorite outdoor grilled meats, for that truly South American flavor. Believe me, your guests will not need any barbeque sauce after tasting Chimchurri sauce with their meats!
Nutrition Facts : Calories 249.5, Fat 27.1, SaturatedFat 3.7, Sodium 40.3, Carbohydrate 2.8, Fiber 0.6, Sugar 0.8, Protein 0.3
CHIMICHURRI SAUCE
This bright sauce, filled with herbs, has some jalapeno in it for an added punch. Use this Argentinian condiment to top grilled meats and fish or toss with vegetables to make a simple dinner special.
Provided by Food Network Kitchen
Categories condiment
Time 15m
Yield 2/3 cup
Number Of Ingredients 9
Steps:
- Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.
CHIMICHURRI SAUCE
Make and share this Chimichurri Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Sauces
Time 3m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Into the food procecssor or blender it all goes EXCEPT the oil.
- Pulse to chop.
- Put your food processor or blender on"go" and add the oil in a slow stream.
Nutrition Facts : Calories 1389, Fat 144.6, SaturatedFat 20, Sodium 1579.8, Carbohydrate 28.7, Fiber 3.7, Sugar 8.1, Protein 3.2
CHIMICHURRI SAUCE
This classic South American herb sauce balances a rich steak perfectly, but it works with lots of other grilled foods too
Provided by Jennifer Joyce
Categories Condiment
Time 10m
Yield Makes 250ml
Number Of Ingredients 7
Steps:
- Put the herbs, garlic, onion and chilli in a bowl. Pour the oil and vinegar in and add salt. Mix together.
Nutrition Facts : Calories 113 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
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