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.

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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!

Onion Jam

makeitformenow.wordpress.com
makeitformenow.wordpress.com

Onion Jam

Ingredients:

1 tsp olive oil
1 c chopped onions
(1/4 c chopped jalapenos)(optional)
3 tsp brown sugar
1/4 c water
1 tsp balsamic vinegar
1/4 tsp salt (add to taste)

Directions:

1. Warm oil in saucepan.

2. Add onions (and jalapenos).

3. On low heat, let cook but not brown for around 10 min.

4. Add brown sugar. Let cook for around 10 min.

5. Add half the water and all the salt. Let cook for around 10
min.

6. Add the other half of the water and all of the balsamic
vinegar. Let cook around 10 min. Consistency should be syrupy.

7. Store in jam jar; lasts about one week.