Friday, March 7, 2014


Chimichurri!  I was originally introduced to this flavorful condiment while visiting Argentina several years ago.  Recently, over the last year or so, I have seen it popping up on American menus and in the market.  It is a sauce for grilled meat made from finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar, often with a touch of red pepper, basil or paprika.  While delicious on grilled steak, we also like it for a dipping sauce for crusty bread or crispy fries or oven baked potato wedges.  You can make you own, or look for bottled Chimichurri sauce or packets of dehydrated mix that you add to oil and vinegar.  Delicioso!

No comments: