As the pandemic continues to require us to stay in our homes, thinking of ways on how to spice up your meals might be a little challenging, especially if your kids are demanding good food. But did you know that you can level up your cooking by drizzling a sauce on your proteins to make it something different?
According to Taste of Home, a sauce can make a simple dish into something phenomenal. Why not try to make Chimichurri sauce and wow your family with its goodness, all the way from Argentina and Uruguay?
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What is Chimichurri Sauce?
According to SF Gate, the origin of the sauce's name is unclear. However, Argentine Gourmet Miguel Brascó claimed that "chimichurri" was used when the British were captured, following the failed British invasions at Rio de la Plata in 1806-1807.
Chimichurri sauce is made with varieties of herbs and garlic. Furthermore, the color of the sauce depends on the ingredients that were used. Also called Salsa Verde, the chimichurri was traditionally drizzled on grilled meats such as beef, chicken, fish, pork, and even vegetables.
The taste of the said sauce is often described as "bright" because it tastes fresh and strong, and cuts through the fatty flavors of the meat. Usually, chimichurri is used at room temperatures, as a dressing for hot or warm meats. However, chimichurri can also complement and enhance the taste of grilled veggies at room temperatures.
The goodness of chimichurri does not only increase the experience on grilled foods but it can also be used as a marinade to your proteins, Bon Appétit noted.
How to Make Chimichurri Sauce
Concocting your chimichurri sauce is not complicated and will not take hours in the kitchen. It will only involve a lot of your knife skills to promote the flavors of every herb to come out when you combine them.
To make your version of the sauce that promotes the Southern American flavors, here's how to make a delicious chimichurri sauce.
Ingredients:
- One shallot, finely chopped
- One Fresno chili or red jalapeño, finely chopped
- Three to four cloves of garlic, finely chopped or thinly sliced
- 1/2 cup red wine vinegar
- kosher salt
- 1/4 cup flat-leaf parsley, finely chopped
- 3/4 cup extra virgin olive oil
- 1/2 cup finely chopped cilantro
- 2 tbsp. oregano, finely chopped
Procedure
As sauce
In a medium bowl, combine chili, shallot, red wine vinegar, and one teaspoon of kosher salt, then let them sit for at least 10 minutes. Combine in the finely chopped herbs such as cilantro, parsley, and oregano. Drizzle in the olive oil and whisk the mixture with a fork. Season with salt and your chimichurri sauce is ready.
As Marinade
To make the chimichurri's flavor set inside the protein, place your beef or any meat of your choice, in a glass, stainless steel, or ceramic container. Cover the proteins and chill them for at least 3 hours or overnight.
Before grilling, remove the protein from the chimichurri sauce and pat dry.
Plate your dish by placing the remaining chimichurri sauce on top of the grilled meat, and enjoy an herby feast with your family.
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This article is owned by Latin Post
Written By: Joshua Summers
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