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Comments: |
Do not add olive oil to this sauce.
Honnestly, this sauce, called 'chimichurri', is the best sauce one can serve along with barbecued steaks, ground beef patties and 'chorizo' or other sausages.
Transfer done meat into individual plates before coating meat with sauce [use 2 to 3 teaspoonfuls - 10 to 15 mL sauce for each steak].
As it contains oil and vinegar, this sauce, which taste better after 24 hours, will keep for over a month refrigerated.
Remove sauce from refrigerator at least 1 hour before serving it, or it will cool the meat.
This sauce can be doubled, even tripled ...
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- 3/4 cup [190 mL] freshly finely chopped parsley
- 10 freshly chopped garlic cloves [do not use garlic powder nor dried minced garlic]
- 1/3 cup [80 mL] sweet red pepper, membranes removed ans seeded, crushed
- 1/3 cup [80 mL] freshly crushed tomato [1 unpeeled tomato]
- 1/3 cup [80 mL]] fresly crushed onion
- 1 tablespoon [15 mL] oregano powder
- 1 1/2 leveled teaspoons [7.5 g] sugar
- 3 leveled tablespoons [45 mL] sweet paprika
- 2 tablespoons [30 mL] red Vermouth or dry red wine
- 1 teaspoon [5 mL] Worcestershire sauce
- 1 leveled tablespoon [15 mL] mild mustard
- 4 tablespoons [60 mL] mild catsup
- 1 leveled teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] ground black pepper [optional]
- 4/5 cup [200 mL] soy or sunflower oil [more if needed]
- 1/5 cup [50 mL] citrus, white or wine vinegar [more if needed]
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- Into a food processor, mix together all ingredients until smooth, yet not liquid.
- If sauce is too thick, mix in a little more soy or sunflower oil and citrus, white or wine vinegar.
- Pour uncooked sauce into a glass jar with a lid.
- Cover and refrigerate sauce.
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