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Food Day Recipe #3: Sarah’s Chimichurri Sauce

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By Anita Stewart

After a trip to Buenos Aires where red meat is a huge part of the day to day eating experience, Sarah Mitchell developed this recipe to serve with the venison and the Highland beef that her sister raises on her ranch in northern B.C.  She says to:“Make it as spicy or mild as you wish by adding a variety of fresh chilis. The only prerequisite is a tremendous amount of garlic. 

The best garlic is local…imported bulbs lose their pungency with travel. For additional heat, leave the seeds in the jalapeno.”  Being a bit of a culinary nationalist, she substituted cider vinegar but says a great red wine vinegar may also be used.

 

This sauce is absolutely perfect with a grilled steak or filet. Actually, I rather like heaping it onto crusty bread or using it to jazz up simple barbecued chicken.  One word of caution if you’re having guests -- everyone must eat it! 

 

8 – 10 large garlic cloves, peeled and crushed

1 jalapeno pepper, seeded and coarsely chopped

1 sweet red pepper, seeded and coarsely chopped

2 – 3 green onions, coarsely chopped

1/3 cup (75 mL) minced cilantro

½ cup (125 mL) apple cider vinegar

2 tbsps (30 mL) olive or canola

½ tsp (2 mL) salt

 

Combine the garlic, jalapeno pepper, red pepper and onions in a food processor.  Pulse off and on to chop finely, scraping down the sides once or twice.  Transfer to a mixing bowl; stir in the cilantro, cider vinegar, oil and salt.

Serve at room temperature.  Refrigerate any leftovers….well covered! 

 

Makes 4 to 6 servings



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