Chimichurri Recipe

Ingredients

-	10 colves garlic finey chopped
-	1 teaspoon each chile powder and paprika
-	1/4 cup chopped fresh Italian parsley
-	1 tablespoon crushed fresh Greek oregano leaves
-	2 teaspoons kosher or sea salt
-	1 teaspoon freshly ground black pepper
-	2 fresh bay leaves, torn
-	1/2 cup corn, canola, or olive oil
-	1 cup of red wine vinegar


Instructions


Adapted with permission from The Santa Monica Farmers’ Market Cookbook- Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman (Blenheim Press, 2007)


I have learned a lot about Grilling meat from Rodolfo, my Argentine Son-in-Law, including the technique of browning larger cuts of meat at the end of cooking time, which gives the cook better control. Here’s his favorite sandwich, dressed with chimichurri, the piquant sauce considered the Argentine ketchup. It’s available at specialty markets, or make your own using market herbs.


Place all ingredients in a bowl and mix well. Transfer to a jar with tight-fitting lid and allow to age in the refrigerator for 1 to 3 days before using. It will keep for several weeks.




Originally Submitted 7/1/2009


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