CHIMICHURRI SAUCE (SALLYE)

3
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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
yield about 3 cups
Prep:
20 Min
Method:
No-Cook or Other

Ingredients

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  • 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

How to Make CHIMICHURRI SAUCE (SALLYE)

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.

Printable Recipe Card

About CHIMICHURRI SAUCE (SALLYE)

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




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