What's Cooking: Chimichurri Sauce - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Chimichurri Sauce

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Chef Tom Bivins from Crop Bistro & Brewery is here to show us how to make a tasty sauce.

Chimichurri Sauce

Yield 1 cup

1 packed cup parsley, stems removed

2/3 packed cup cilantro, stems removed

¼ packed cup oregano leaves, stems removed

¼ cup red wine vinegar

8 cloves of garlic

½ jalapeno pepper, seeded

½ cup extra virgin olive oil

Salt and pepper

Combine the parsley, cilantro and oregano in food processor. Pulse lightly. Add the vinegar, garlic, jalapeno pepper, 1 teaspoon salt and 1 teaspoon pepper. Pulse the food processor until chopped then begin run continuously. Drizzle in olive oil until the mixture becomes creamy, but slightly coarse. Adjust seasoning a as needed. Hold at room temperature or refrigerate until needed. Remove from refrigerator about 1 hour before using. Holds in refrigerator for 5-7 days.

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