Mexican Chimichurri Sauce Recipes

FIERY CHIMICHURRI SAUCE

Steps:

• Give the parsley a good rinse and then twist off the thicker, bottom portion of the stems and discard. Finely dice the parsley, you'll end up with approximately 1 cup of chopped parsley.
• Combine the parsley with 5 cloves of minced garlic, 2 teaspoons of dried oregano, 1/2 teaspoon salt, some freshly cracked pepper, 2/3 cup olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice.
• Mix well and take a taste for seasoning. This is the traditional version of chimichurri; adding spice is optional.
• Add 1/2 teaspoon chili powder and a pinch of cayenne. Combine well and take a taste, adding more heat if necessary.
• Serve immediately. Store in an airtight container in the fridge.

MEXICAN CHIMICHURRI SAUCE

Steps:

• Set a dry skillet over medium heat. Lay in the unpeeled garlic cloves and chiles. Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic.
• Cool until handleable, then slip the skins off the garlic, pull stems off the chiles and roughly chop (no need to remove the seeds.)
• Place garlic and chiles in a food processor along with the cilantro (about 1 cup if packed), parsley (about 1 cup if packed), the oil, and the salt.
• Process until nearly smooth (it will be pasty.) Taste and adjust salt as needed.
• Scrape into a storage container and refrigerate until serving time.

CHIMICHURRI SAUCE

Steps:

• Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

CHIMICHURRI SAUCE

Steps:

• Fill a blender or food processor with the cilantro and parsley leaves. Add the cumin, salt, cayenne, garlic and lime juice. Put the lid on the blender, then remove the center piece. With the blender on low, drizzle in the olive oil. Blend until pureed and somewhat smooth. Serve with grilled steak or other meat.

CHIMICHURRI SAUCE

Steps:

• Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.

9 WAYS TO USE CHIMICHURRI SAUCE RECIPE BY TASTY

Steps:

• Combine all of your ingredients in a food processor and blitz.
• Enjoy!

MEXICAN STEAK WITH CHIMICHURRI SAUCE

Steps:

• Blend all marinade ingredients in a food processor.
• Taste, and adjust seasonings if desired.
• Score each side of the steaks 1/8 to 1/4-inch deep.
• Reserving 2/3 cup marinade mixture as sauce, place steak in large resealable plastic bag with remaining marinade mixture.
• Seal bag and marinate in refrigerator for at least 30 minutes.
• Grill steak over hot coals (discarding marinade) 10 minutes per side for medium-rare or to desired doneness.
• Let steak stand 5 minutes.
• Slice steak diagonally.
• Serve with reserved sauce mixture.

HOMEMADE CHIMICHURRI SAUCE RECIPE BY TASTY

Steps:

• Nutrition, per serving - Calories: 979, Total fat: 106 grams, Sodium: 267 mg, Total carb: 3 grams, Dietary fiber: 2 gram, Sugars: 2 gram, Protein: 1 grams
• Wash and dry the herbs.
• Remove the parsley leaves from the thicker, woody stems, then finely chop with a sharp knife. Transfer 1 cup (40 g) to a medium bowl and save the rest of the herbs for another use.
• Remove the oregano leaves from the stems and roughly chop. Add ¼ cup (10 g) to the bowl with the parsley. Save any leftovers for another use.
• Peel the garlic cloves, then mince. Add to the bowl with the herbs.
• Peel and mince the shallot, then add to the bowl.
• Add the olive oil, red wine vinegar, salt, and red pepper flakes. Whisk well to combine. Add the lemon zest and whisk to incorporate.
• Let the chimichurri sit in the refrigerator, covered, for up to 24 hours.
• Serve over grilled veggies, steak, seafood, or grilled chicken thighs, use as a dip for crusty bread, or use as desired otherwise.
• Enjoy!

CHIMICHURRI SAUCE

Steps:

• Remove enough leaves from parsley to measure 4 packed cups and in a food processor pur e with remaining ingredients. Sauce may be made 1 day ahead and chilled, covered.

CHEF JOHN'S CHIMICHURRI SAUCE

Steps:

• Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.
• Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.