Chimichurri Sauce

Chimichurri Sauce

If you love grilled meats, especially beef, this amazing sauce from Argentina.  The Argentineans say, “Chimichurri would make nails taste good!”

Use liberally over steaks, Prime Rib, Grill Roasted Tri Tip, Slow smoked pork.

1 cup fresh Italian parsley (Some recipe use cilantro or a combination of both)

3/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

2 tablespoons dried oregano

2 teaspoons ground cumin

1 teaspoon salt

1/2 tablespoon minced garlic

1/2 tablespoon red pepper hot sauce

Directions

Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Makes 1 -1/2 cup

Thai Hot Sauce

Thai Hot Sauce

Talk about good, if you’re a salsa lover like me this one will blow your mind.  The flavors are definitely Asian, well defined, complex and it’s very hot.  I like it over white rice with grilled fish, pork or poultry.

Dried Shrimp

6 cloves, garlic
2 Tbl. whole dried shrimp, chopped (Asian grocery store)

4 dried chile de Arbol

1 ½ tsp. raw sugar

3 Tbl. fish sauce

3 Tbl. key lime juice

3 fresh Thai chiles, chopped fine

Assorted fish Sauce brands

Combine the garlic, shrimp, chile de Arbol, and sugar in a small food processor and grind into a course meal.  Remove from food processor and add all other ingredients.  Allow to blend for 1 hour before serving.  Keeps fresh in the refrigerator for a few weeks. 

Makes ¾ cup.