Universal Chimichurri

Bison Rib-Eye with Chimichurri

Chimichurri … chim-EE-churrrrrrrr-EE … chiiimmmmm-ee-CHURY …CHIM-ee-CHEW-ree. It dances on your tongue, and just wait until you taste it!

No! It has nothing to do with Mary Poppins flying around England, hanging on the end of a silly umbrella!

Chimichurri is perhaps one of the most recognizable culinary exports of Argentina. Usually used as a sauce for various meats. It can, however, be used in many other applications. Think of it as general condiment much like ketchup, though always fresh and with a lot more flavor.

Ingredients:

Since this is “Universal” Chimichurri the ingredient list is rather vague, giving only a general idea of what to use. Feel free to experiment, add a little bit of this, take away a little of that.

A big bunch of green stuff (weeds)

• Cilantro
• Parsley
• Basil
• Arugula
• Green Onions

Smelly stuff

• Garlic
• Onion

Hot spicy stuff

• Jalapeno
• Serrano
• Habanero
• Cayenne

Sour/Acid stuff

• Lemon juice
• Lime juice
• Some type of Vinegar

Oily Stuff

• Extra Virgin Olive Oil
• Quaker State 10W40 (maybe not)

Extras

• Herbs
• Spices
• Salt
• Pepper
• Bell Pepper

Directions:

Toss everything into a blender or food processor, blend until ingredients are well mixed. Make as chunky or smooth as you would like, I prefer a smooth sauce.

Notes:

This is a sauce that can be different every time you make it. Find proportions that work for you then refine it with each new batch.

If you come up with a really exceptional version please share!

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