Dry Chimichurri Master Mixrub Recipes

Steps:

• In a food processor, combine garlic, red-pepper flakes, vinegar, parsley, and olive oil. Process until finely chopped, 2 minutes, scraping down sides as needed.

Steps:

• Wash the cilantro and dry thoroughly. Separate the leaves from the stems, and place the leaves in a food processor or blender, discarding stems. Chop the green onions and add them to the food processor with the cilantro. Process the mixture in short pulses, until everything is coarsely chopped.
• Mince the chile pepper, removing any stems or seeds. Add minced chile pepper by the teaspoon to the cilantro and onions, pulsing the mixture after each addition, until desired spiciness is obtained.
• Whisk together the vinegar and the juice from 1/2 of the lime. Whisk in the olive oil. Stir the chopped cilantro, green onions and chile pepper mixture into the oil and lime juice. Taste for seasoning and add salt to taste, or more lime juice if desired.
• 4.Store salsa in an airtight container in the refrigerator until ready to serve (salsa should keep for up to a week in the fridge).

Steps:

• 1. Mix ingredients together. For a finer consistency, use a spice grinder or food processor.
• 2. Add more salt to create a chimichurri seasoning salt. Prior to roasting or grilling, rub into meats. Use with vegetables, or sprinkle on pizza before cooking.
• 3. Or make Chimichurri Sauce: Use 2:1:1 ratio of olive oil, vinegar, and water with the mix recipe: at first, add 2 Tbsp. of water and 2 Tbsp. of vinegar and let sit for about 15 minutes. Then add 4 Tbsp. olive oil. Play with liquid amounts until you have your perfect marinade or rub.