Written by This is an Argentinian condiment – they use it on any grilled meat. Its very tasty and its featured in this month’s ROM!
Chimchurri Sauce
2 garlic cloves, crushed
3/4 C fresh parley leaves
1/2 C fresh cilantro
Fresh hot pepper, seeded & rough dice (I used 3 small serrano peppers in my mix – but we like it hot), one jalapeno should be sufficient to start – do this to taste
1 Tbsp lemon juice (fresh if available)
2 tsp fresh oregano, (1 scant dried will substitute)
1 tsp cumin powder
6-8 turns of fresh ground pepper
1/2 tsp salt
1/4 C EVOO
Mix all ingredients and blend or puree until a smooth texture. Set in frig for 30 minutes (helps set the flavor – while the pork is grilling). This sauce is perfect at room temp or cold. Any leftover sauce will keep refrigerated for 3-4 days.
