Recipes

Chimichurri

Mario Catalan

Executive Chef

Bar Vasquez

Baltimore
Md.
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Yield: 
2 1/2 C
Ingredients: 
1
each
Parsley, fresh, bunch of
1
each
Cilantro, fresh, bunch of
1/2
Oz
Oregano, fresh
1/2
Oz
Thyme, fresh
2
Oz
Shallots, finely diced
3
Oz
Red Fresno chile, fresh, finely diced
1
each
Garlic clove, finely chopped
1/2
c
Red wine vinegar
11/2
c
Extra-virgin olive oil
As needed
Salt
As needed
Freshly ground black pepper
1

Clean and wash all herbs. Finely chop leaves only with a very sharp knife (or else oxidation will turn leaves brown). Combine chopped herbs with shallots, chile, garlic, vinegar and oil and season to taste with salt and pepper. Let sit for 1 to 2 hours before serving to allow flavors to soak in. Reserve until needed.

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