chef4₿rains
ꉓԋҽϝ
chef4brains@nostr.land
Sep 9, 2023

CHIMICHURRI

This is a recipe for a condiment typically used for grilled meat but can also be used as a marinade. Originating in Argentina and Uruguay it's exact origin is unknown and there is debate as to where the name came from. None of that matters as it is delicious. You can hand-chop the herbs as the recipe calls for. Alternatively, you can use a blender. If you do, then leave out the liquid and slowly add that in when you have the blender running. I suggest just putting in the POW as the finished product is superior. As always you can change any of the ingredients for a different flavour profile however change like for like (herb for herb, oil for oil, chilli for chilli) #enjoy

#proofofwork: 10 minutes

YIELD: approx 2 1/2 cups.

INGREDIENTS:

1 cup parsley, washed and finely chopped

1 cup cilantro, washed and finely chopped

5 ea (1 teaspoon) garlic cloves

3 Tablespoons fresh oregano (2 tsp if using dried)

1 teaspoon fresh chilli or chilli flakes

1 teaspoon ground cumin, lightly toasted

2 Tablespoons quality red wine vinegar

1/2 cup extra-virgin olive oil

1 tablespoon lime juice

1/2 teaspoon salt

1/2 teaspoon black pepper

METHOD:

  1. Pick and wash all the herbs, drying them as much as possible with a salad spinner or a tea towel.
  2. Place all the chimichurri ingredients except the oil in a large bowl and mix them together well.
  3. Add the oil until you reach the consistency you desire. If you are using it as a marinade then you will probably want slightly less oil.
  4. When using as a marinade, coat your meat before grilling and refrigerate for at least 2-3 hours.

Check the seasoning and adjust it as you like.

#chefstr, #foodstr, #yumstr, #grownostr, #homemade

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