chimichurri sauce (sallye)

Name: CHIMICHURRI SAUCE (SALLYE)
Prep time: 20 min
Cuisine: Southwestern
Ingredients: 2 bunch(es) fresh flat-leaf parsley; '2 large heads garlic; 1/2 cup(s) olive oil; 1 tablespoon(s) dried mexican oregano; 1 teaspoon(s) dried red hot pepper flakes; 2 teaspoon(s) freshly ground black pepper; 1 teaspoon(s) garic powder; 1 teaspoon(s) onion powder; 1 teaspoon(s) adobo seasoning; 1-1/2 cup(s) distilled white vinegar

32 Pinches 3 Photos

sallye bates

Austin, TX

Updated on May 24, 2014

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.

Rate

prep time 20 Min

cook time

method No-Cook or Other

yield yield about 3 cups

Ingredients

2 bunches fresh flat-leaf parsley
'2 large heads garlic
1/2 cup olive oil
1 tablespoon dried mexican oregano
1 teaspoon dried red hot pepper flakes
2 teaspoons freshly ground black pepper
1 teaspoon garic powder
1 teaspoon onion powder
1 teaspoon adobo seasoning
1-1/2 cup distilled white vinegar

How To Make chimichurri sauce (sallye)

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

Step 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.
Step 3

Recipe can easily be halved for smaller portion.
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