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Friday, February 1, 2013

Chile-Cilantro Chimichurri Sauce

I bought a Latin Essentials cookbook from Williams Sonoma at Half-Price Books. It has been one of the best cookbook investments I have ever made.

Tonight we made an absolutely delicious sauce for our Chicken and Choriza Arepas. However, this quick and easy sauce would be a wonderful addition to any chicken or white fish dish.

Yields ~1 cup

1/2 cup of firmly packed fresh cilantro leaves
1/2 cup firmly packed fresh flat leaf parsley
2 tablespoons coarsley chopped green onion
2 teaspoons fresh lime juice (roughly 2 limes pending how juicy)
2 teaspoons white vinegar
2 bay leaves, crumbled
1 teaspoon seeded and coarsley chopped red or green chile (jalepeno or Serrano, we like spice so we did Serrano)
1/2 tsp Sea salt & 1/4 tsp freshly ground black pepper
1/2 cup olive oil

In a food processor combine all ingredients, except olive oil. Process until minced, roughly 10 seconds.
Transfer to a bowl and stir in olive oil.

Optional: Create prior to cooking and let sit for one hour at room temperature to allow flavors to blend, or until ready to serve.

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