Day one of documenting my cooking. Working on dialing in a chimichurri sauce. Well, more chimichurrish…
Recipe Ingredients:
- Cilantro (1.2 bushels)
- Italian Parsley (1 bushel)
- Mint (about 8-10 big leaves)
- Lime (1/2 a big one)
- Red Onion (1/3 medium size)
- Garlic (8 cloves)
- Olive Oil (1 cup)
- Red Wine Vinegar (1/2 cup)
- Salt (to taste)
- Black Pepper (to taste)
- Red Chili Flakes (to taste, about a teaspoon)
- Cummin (to taste, about a 1/2 teaspoon)
- Oregano (to taste, about a 1/2 teaspoon)
- Tarragon (Just a little, couple dashes)
- Garlic Powder (Just a little, couple dashes)
- Onion Powder (Just a little, couple dashes)
Started off roasting about 8ish garlic cloves on the stovetop griddle. Just enough to give them a good char on both sides.
Washed / dried veggies
I took a bushel of IP and Cilantro, removed most of the steams on the IP and about half on the cilantro. Chopped them both pretty fine and added to a mixing bowl. Cut up about 8 mints leaves and add as well. Finely diced about a 1/3 of the onion and minced all the garlic and added it to the mix.
Took all the dried herbs (cumin, oregano, tarragon, red chili flakes) and ground them up in the Mortar and pestle. Added them to the bowl as well.
Poured in 1 cup of EVVO and 1/2 cup red wine vinegar. Started to freak because it seemed like way too much vinegar and that was pretty much all I could smell. Mixed all the ingredients in the bowl and it also seemed like my sauce did not have nearly enough viscosity to it. I was trying to do more of a traditional style chimichurri by hand chopping all the herbs but at this point decided to say fuck it… It wasn’t traditional anyway with half the additional ingredients I had incorporated. So I put that shit in the Ninja with a little bit of water and blended it similar to how I do my green sauce.
I kept blending and tasting. Adding salt and pepper and both onion and garlic powder. Also 1/2 a lime juice (pretty big juicy lime). I was careful not to overdo it with the garlic and onion powder because I didn’t want to lose the tang that it had developed from the herbs, lime, and vinegar. It needed more heat so I added more red pepper flakes. I also liked the hint of mint so I added a little more of that and cilantro.
Put it in the frig and let it settle for about 4 hours. Turned out great. Went perfectly on a sous vide tomahawk steak and grilled shrimp skewers.
