I was reading Gluten Free Girl and the Chef this morning and I ran across the recipe for a Chimichurri sauce. I am definitely going to make it this weekend! First stop after work will be Whole Foods to pick up the ingredients. Instead of using parsley I am going to substitute it with Cilantro! I am a HUGE fan of cilantro and love to put it in any mexican dish!
CHIMICHURRI, according to the Zuni Cafe Cookbook, p. 299
1 jalapeno (about 1/2 ounce), preferable red
2 teaspoons tightly packed fresh oregano leaves
2 teaspoons tightly paced fresh thyme leaves
1 teaspoon tightly packed fresh rosemary leaves
about 1 cup of extra-virgin olive oil
1 tablespoons sweet paprika (we used crushed red pepper)
1 tablespoon tightly packed coarsely chopped fresh Italian parsley
1 to 2 teaspoons finely chopped garlic
2 bay leaves, crumbled
2 tablespoons of red wine vinegar
about 1/2 teaspoon of salt
freshly cracked black pepper, to taste
Char the jalapeno, either directly in the open flame of a gas burner or a charcoal fire or close under the heat of a hot broiler. Use tongs to turn the pepper a few times until it is generally freckled with black and smells good, about one minute. When the pepper has cooled slightly, have, seed, and mince it. Don’t rub off the tasty black blisters—include them in the chimichurri.
Place the oregano, thyme, and rosemary in a mortar and pound lightly.
Warm the oil in a small saucepan until it is hot to the touch. Pull from the heat and stir in the bruised herbs, plus all the remaining ingredients, including the jalapeno. Taste. Leave to infuse for at least one hour at room temperature before serving.