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 CHIMICHURRI

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JOHAN

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Posts : 78
Join date : 2011-04-01
Age : 60
Location : SCARBOROUGH, WESTERN CAPE RSA

PostSubject: CHIMICHURRI   Fri Apr 01, 2011 8:37 am

This Argentinian sauce, is poured over grilled meat as it comes off the fire, but can also be used as a marinade.



1 Red jalpeno chilli

2 teaspoons fresh origanum leaves

2 teaspoons fresh thyme leaves

1 teaspoon fresh rosemary leaves

about 1 cup good olive oil

1 Tablespoon Paprika

1 Tablespoon Chopped Italian parsley

1-2 teaspoon finely chopped garlic

2 bay leaves, crumbled

2 tablespoons red wine vinegar

1/2 teaspoon salt

ground black pepper



Griil the chilli under a hot grill or over a flame. Turn it over with tongs until freckled with black, about a minute. Allow to cool, then halve, seed and finely chop, not leaving out the tasty black blisters.

Bruise the origanum, thyme and rosemary in a mortar. Warm the olive oil. Remove from the heat and stir in the herbs, chopped chille and remaining ingredients.

If you makes this sauce a few hours in advance, leave out the parsley and add nearer to serving time. Check seasoning.

Leave to infuse for at least an hour at room temperature. Spoon over just-cooked, out-of-the-pan steaks.

Serves 4 - 6 Steaks
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