Recipe ingredients and directions:
Chimichurri sauce (ASADO SAUCE)
For BBQ meats(no cooking)
INGREDIENTS:
� cup of oil
1 cup warm water
1 cup vinegar
1 teaspooon salt or less, to taste
2 cloves of garlic, minced
2 tablespoons parley, finely chopped
1 scallion or green onion, chopped
1 smal tomato, peeled and seeded, chopped
1 small red or green sweet pepper, finely chopped
1 teaspoon paprika
� teaspoon ground cumin
� teaspoon ground pepper or chili powder
1 teaspoon ground and dried oregano leaves
2 dry bay leaves, broken in small pieces
These ingredients should be finally chopped, but in no case reduce to
a paste with an electric blender. All elements should be easily
recognizable, even through finely chopped.
The usual technique consist in a fine mincing and chopping, the
mixing ingredients and the liquids, putting all together in a bottle
and then shaking the bottle occasionally during the steeping period
of 12 hours at least, that is before using it.This is the clasic
sauce for the ASADO (BBQ meat). There are many variations, as could
be expected in such popular preparation.There are some who prefer it
more in line with a vinaigrette dressing and keeping the proportion 3
parts of oil and 1 part of vinegar. Others prefer use half vinegar
and half red (good) wine. You can reduce or increase the amounts of
ingredients to taste.
The technique is to brush all the meat befory putting in the hot
coals or just for serve with grilling or BBQ meats.
Category: Argentinian Recipes