Chimi Churi Sauce

[peapod]

OK folks. I made the best Chimi Churi Sauce/Marinade and just want to share the yummy recipe.

This is easily doubled or what ever you may want to do with it.

You can also spice it up or tone it down.

I Used
1/2 C Worcestershire sauce
1/4 Red wine Vinegar
1T White wine vinegar
1/2 C fresh chopped parsley and cilantro
Gads of Garlic
14 dashes of Hot sauce or what you may like
1/4 C brewed green tea
2T soy sauce
2T olive oil
2T honey
2T each of lime juice and lemon juice.


It may be putsy to some but worth the effort. I marinated chops in it for a good few hours and my goodness it was good on the grill.
I also added some to cream cheese and it was fab.

I tossed some garden greens and fresh cilantro with some of the sauce and that was good too.

Ideas are endless.

Peapod

[deanriowa]

Here is a version I like

Chimichurri Sauce


Ingredients

large bunch of fresh Italian flat-leaf parsley, thick stems trimmed
handful of fresh cilantro leaves and stems
leaves from 2 to 3 stems of fresh oregano
6 cloves garlic, peeled
1 to 1-1/2 cups (237 to 355 mil) extra-virgin olive oil
1/2 cup (119 mil) red wine vinegar
1-1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Preparation

1. Put the parsley, oregano, garlic, and about 1/4 cup (59 mil) of the olive oil into the food processor and pulse until the leaves are coarsely ground.
2. Add the red wine vinegar, salt, and pepper and pulse. Continue to pulse while drizzling in the olive oil. The sauce should have a fair amount of liquid, though some people prefer it to be a little more dry, so check for consistency to meet your preference.
3. Serve immediately. Store in a lidded jar for up to one month in the refrigerator. If the olive oil thickens up, just allow the chimichurri to come to room temperature before using.

[grungy]

Both sound delicious. Thanks!

[ottawagardener]

Sounds yummy and another use for my parsley forest. Thanks for posting.