Chimichurri

recipe
This sauce is nothing like Maria's fiery version. We toned down the heat, but we loved her method of soaking the pepper flakes. The bright green will eventually darken if you make it ahead, but it's just as good. Serve with any taco or on grilled meats.

Yield:

Makes 3/4 cup (serving size: 1 tbsp.)

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 1 Minute
Stand: 5 Minutes

Nutritional Information

Calories 44
Fat 4.8 g
Satfat 0.7 g
Monofat 1 g
Polyfat 3 g
Protein 0.2 g
Carbohydrate 0.6 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 51 mg
Calcium 8 mg

Ingredients

1 tablespoon dried crushed red pepper
3 tablespoons red wine vinegar
2 large bunches fresh cilantro, coarsely chopped (about 3 cups)
1/4 cup vegetable oil
2 teaspoons dried oregano
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Preparation

1. Microwave 1/4 cup water at HIGH 45 seconds. Add crushed red pepper, and let stand 5 minutes. Pour through a fine wire-mesh strainer into a bowl, discarding liquid.

2. Process vinegar, next 5 ingredients, and 2 Tbsp. water in a food processor 5 to 10 seconds or until cilantro is finely chopped. Stir in crushed red pepper. Store in an airtight container up to 3 days.

Note:

Maria Corbalan,

Taco Xpress, Austin, Texas,

June 2009
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