I am beside myself. It is because this chimichurri sauce it is impossible to make for single use only. I used it on the steak which recipe is coming up on the next post. I ended up putting it in the freezer and intend to use it the next time I grill something.
How I did it is here in a small bowl by combining 1 pinch of black peppercorns, 1 small red chili, crushed in a mortar and pestle, 1 pinch each of pink salt, thyme, 3 pinches of oregano, 3 tbs each of balsamic vinegar, olive oil then in food processor add 3 cloves of garlic, 1 onion or shallot, 3 pinches each of cilantro, parsley and chop very finely in food processor then add to the oily mixture to the bowl and mix.
This is for use on beef, chicken, duck, chicken, turkey, veal, lamb, goat, rabbit, quail, fish and other seafood. Just let me know how this turns out for you. I hope to listen to your feedback.
2 thoughts on “Chimichurri”