Colombian Chimichurri

1 garlic clove, peeled
1 ½ cups fresh parsley
½ cup fresh cilantro
¼ cup chopped green onions
3 tablespoons red wine vinegar
3 tablespoons olive oil
Salt and pepper

Place all the chimichurri ingredients in a food processor and process until smooth. Transfer to a container.

Puerto Rican Chimichurri

NOTE: Of all the three versions that I posted, this is the one that I have had before, in Puerto Rico. It’s amazing. I like it on toasted bread (like bruschetta) or with angel hair pasta. If you eat meat this is traditionally used as a marinade for steak. If you blend it a lot, it becomes a nice salad dressing. No matter how you eat it, if you’re anything like me, you’ll enjoy it. 🙂 If you try multiple chimchurri recipes, please let me know which one you like best in the comments!

INGREDIENTS

1/2 cup packed fresh parsley leaves
1/2 cup packed fresh cilantro leaves
4 cloves garlic
1/2 seeded and chopped jalapeño pepper
2 tablespoons chopped scallion or onion
2 tablespoons lemon juice
1 teaspoon dried oregano
1/4 cup red wine vinegar
3/4 cup good olive oil
salt and pepper

DIRECTIONS

Pulse parsley, cilantro, garlic, onion and jalapeño in a food processor until smooth. Add remaining ingredients and pulse until well combined.
Store in sealed container in fridge for up to 2 weeks.

Argentinian Chimichurri

Disclaimer: I haven’t had this. I’m posting it to show the difference between the chimichurri of different regions.

Ingredients

2 cups packed Italian flat-leaf parsley
¼ cup packed fresh oregano
4 garlic cloves
¼ cup sherry or red wine vinegar
Pinch of red pepper flakes
1 tsp salt
¼ tsp freshly-ground black pepper
¾ cup extra-virgin olive oil (best quality)

Instructions

1. Pulse parsley, oregano, garlic, vinegar, red pepper flakes, salt and pepper in a food processor until finely chopped (this will take a bunch of pulses, but you don’t want to puree the mixture).
2. Scrape parsley mixture into a bowl and stir in olive oil.
3. Let the mixture sit at room temperature for at least 2 hours to a few days before serving so the flavors can meld.
4. Enjoy!

Salsa Roja

This is a boiled salsa. It is super easy and so yum. I bottled mine after boiling to enjoy at a later date.

Ingredients
6 pounds roma (plum) tomatoes
1/4 pound roma (plum) tomatoes, chopped
2 tablespoons garlic powder
1/4 cup lemon juice
1 1/2 tablespoons salt
1 tablespoon ground cayenne pepper

1 1/2 teaspoons ground cumin
1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
1/2 pound jalapeno peppers, chopped [optional]
1/3 bunch fresh cilantro, chopped

Directions
Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

Raw Tomatillo Salsa

By Rick Bayless

Makes 1.5 cups

Ingredients:

4 medium (about 8 ounces total) tomatillos, husked, rinsed and quartered
1large garlic clove, peeled and quartered
Hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
1/2 to 2/3cup (loosely packed) roughly chopped cilantro
Salt

Directions:

1. Combine tomatillos, garlic, chile and cilantro in a blender jar or food processor.
2. Add 1/4 cup water and a generous 1/2 teaspoon salt.
3. Process to a coarse puree.
4. If using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades.
5. Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency.
6. Taste and season with additional salt, if you think necessary.
7. Serve right away.

Peach Salsa

Ingredients:

fresh peaches (top quality, farmer’s market preferable)

onions

jalapenos

pinch asafoetida (hing)

salt

pepper

lemon juice (fresh)

Directions:

Peel and dice peaches. Don’t lose the great juice!

Peel and dice onions.

Dice jalapenos.

Mix peaches, onions and jalapenos in bowl.

Add salt, pepper, and lemon juice to taste.

Add pinch hing. Mix well.

Enjoy!

Tomatillo Salsa

Ingredients:

1 tomatillo
salt
lemon juice
black pepper
1/2 small onion, chopped

Directions:

1. Dehusk tomatillo. Wash well. Rub with oil. Put in oven 425 F for 30 min until brown. Let cool. Peel off skin. Chop.

2. Add chopped onion.

3. Add salt, lemon juice and black pepper to taste.

4. Once complete, let sit a few hours to develop the taste.

Enjoy!

Note WOW!!! Quadruple the recipe next time!