I need a new picture.

Sounds cool doesn’t it.  Wouldn’t you like to casually mention to your friends that you made a great chimichurri last night.  Your friends would Love you forever, they would always talk about that time you mentioned chimichurri, but I digress.  Chimichurri is a sauce made from chinchilla and curry.  No, its not.

Chimichurri is actually a variety of sauces originating in Argentina, but used throughout much of South America.  It is most often used as an accompaniment to grilled meats.  I’m sure it would be great with grilled meats, but we use it as a condiment with just about everything.  It’s great on grilled cheese, as a marinade for the tofu you have finally decided to make, a spread for sandwiches, pasta sauce, yada yada yada.  Look, just try it and come up with your own usage.

Here’s whay you need for this particular chimichurri.

6-7 Large Red Peppers Roasted, Seeded, Stemmed.  Click for recipe.

1 Bulb Garlic-Peeled.  Yes you can use the minced garlic in a jar, just no garlic powder or garlic salt.

3 Large bunches of cilantro.

2 Tblespoons Lemon Juice

Salt to taste.

Here’s how to make it.  Rip of the top of the cilantro bunches and soak in cold water for 5 minutes.  Save the bottoms of the bunches, you can make a great curry out of them.  Remove the cilanto from the water and let dry on a towel or send them through a salad spinner if you have one.

I Love Cilantro.

Place the Roasted Peppers, 1/2 of your garlic, 1 Tablespoon of Lemon Juice, 1 teaspoon salt, and all of your cilantro into your food processor,  Pack it in and let it go.  If the cilantro isn’t getting blended, stop the processor and smash it down until it does get blended.  Stop when all the cilantro is integrated and chopped evenly.

Taste it.  If it tastes good, you’re done.  A chef once asked me the question,  “how do you know when something tastes good”.  I had no answer for this.  He said “you know it tasted good when you immediately want to take another bite”.   If it tastes like there’s something missing, add a clove of garlic, a little more lemon juice, 1 teaspoon at a time, and salt, 1 Pinch at a time.  Pulse the processor to mix it and taste again.

Now you have something to serve with your steak to make it fancy.

Chimichurri wil stay good in the fridge for a week or two in a sealed container.