Chimichurri-cane
If you ever want to impress anyone at a barbecue, you can do two things: survive a propane gas explosion with only a minor injury to your beard or make a chimichurri to put on grilled (or roasted, braised, etc.) stuff. I even use it as a spread for sandwiches.
You’ll need this stuff:
- 1/2 cup red wine vinegar
- 3/4 cup really good olive oil
- 2 cups minced fresh cilantro
- 1 cup minced fresh italian parsley
- 1/3 cup minced fresh oregano
- 1/4 cup minced basil
- 1 tsp. salt
- 1 tsp. ground black pepper
- 5 cloves of thinly sliced garlic
- 1 finely chopped shallot
- 2 thinly chopped red Thai peppers
Put everything in a bowl and let it sit for at least 2 hours, overnight is preferable. Then just put in on about anything. It’s also nice to say chimichurri. CHIMI-CHURRR-EEEE!
