CHIMICHURRI SAUCE (SALLYE)

sallye bates

By
@grandedame

A staple of Southwestern and/or South American cooking. Can be used as a dip, a marinade, a basting sauce, or spoon over a cooked dish such as tacos or grilled fish.


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Rating:

Comments:

Serves:

yield about 3 cups

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

2 bunch
fresh flat-leaf parsley
'2 large
heads garlic
1/2 c
olive oil
1 Tbsp
dried mexican oregano
1 tsp
dried red hot pepper flakes
2 tsp
freshly ground black pepper
1 tsp
garic powder
1 tsp
onion powder
1 tsp
adobo seasoning
1-1/2 c
distilled white vinegar

Directions Step-By-Step

1
Wash parsley thoroughly, cut stems off and place leafy portion in food processor

Separate the cloves of garlic, peel and place in food processor

NOTE: Dependent on the size of your food processor, you may have to process more than one batch.

Pulse until finely minced but not pureed. Add a tablepoon of olive oil to processor if needed to assist in blending.

Transfer to a large mixing bowl
2
Add all other ingredients to parsley and garlic mixture.

Mix well with wooden spoon to blend.

Place in an airtight container.

May be stored in fridge for up to a month.
3
Recipe can easily be halved for smaller portion.

About this Recipe

Course/Dish: Dips, Salsas, Marinades
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy