- Hey, everybody. My name is Joey and today I'll show you how to make chimichurri sauce! Not only is it incredibly fun to say but it's downright tasty as well. So, let's get sauced! If you've seen our videos before you know that I like to drink while I cook. But today, I'm getting a little more saucey than usual. And no, I don't mean like your drunk uncle at Christmas. Here at Red Meat Lover, we love sauces as an accoutrement to all things tasty. We've created a new series of videos that we call "Feeling Saucey" which will feature salsas and sauces from around the globe. Now, today's little ditty is our take on chimichurri sauce. Chimichurri is a versatile sauce which is said to be born in Argentina. Although the exact origin of the name is unknown it's rumored to be named after an Irish soldier named Jimmy McCurry who was stationed in Argentina in the 1800s. It is believed that Jimmy developed a close relationship with a large hacienda owner, El Patron and introduced his unique sauce to the cowboys. The exact name is said to come from the cowboys' or gauchos' mispronunciation of Jimmy's name from Jimmy McCurry to Chimichurri. While I don't know is this story is 100% true what I do know is true is that chimiccurri is a tasty and versatile sauce that pairs well with grilled meats and vegetables. It can be used as a marinade or as a finishing sauce. And, it tastes pretty good as a dipping sauce with crackers and crusty breads too. The great news is, there's no real cooking involved with this recipe which is good news for those of you at home that specialize in making "burnt pan." We've already chopped up all the ingredients that need to be chopped so from here, we'll just be mixing. Follow me! So the very first thing we're gonna do is add a little bit of olive oil. Next, we have some red wine vinegar. Next, we have some finely cut parsley. Some will put this in a food processor but I like mine a little coarser cut. So I just go ahead and make it myself, cut it myself. We have a little bit of chopped oregano which I also chop myself. Next up, we have some minced garlic. Next, we're gonna add a little bit of chipotle powder which might not be commonly found in this but I like it and it gives it a little bit of heat without being too overpowering. You'll see some chimichurri recipes that do include red pepper flakes so this is right in the same spectrum as other ingredients being used elsewhere throughout South America. Finally, a little bit of Kosher salt and about two grinds of black pepper. As I mentioned earlier you'll see different regional recipes which use different ingredients. Some recipes will substitute cilantro for the oregano. I've seen other recipes that use red pepper flakes instead of chipotle but what I think is really important is to experiment. Instead of being so caught up with being authentic use ingredients that you like and that taste good to you. It's the only way to really grow as a cook. As I said earlier there's no real cooking involved with this recipe. So, the only thing we're going to do here is just mix it all together. Once you're done mixing it together the only thing you need to do is cover the bowl and place it in the refrigerator for about two hours and let those flavors marinate together. This tasty sauce will make a great addition for your next meal. As I said earlier, it pairs really well with grilled meats and vegetables. As a matter of fact if you're looking for some grilled meat ideas to pair this sauce with you can find them by clicking on our YouTube channel. Our motto at Red Meat Lover is "Any Cut of Meat, any Type of Heat." Which reflects the idea that there are many right ways to cook and prepare meat. We would love your feedback in the comments below or you can send it directly to me! Joey@RedMeatLover.com If you liked this video please give us a Thumbs-up Like right below the video or subscribe to our YouTube channel for future updates. And remember some will tell you that the glass is half empty. Others will tell you it's half full. But I say, that's not important as long as it has bourbon in it. I'll see you next time.
If you’re a regular visitor of our site, you know that I usually drink when I cook….but today I’m getting a little more “saucy” than usual. We post a new video recipe every month and this month, we’re sharing a recipe for Chimichurri Sauce. If you’re looking for the perfect accoutrement for grilled meats, this is it! This sauce, and others, are part of an on-going section of our site titled: Feelin Saucy
Chimichurri sauce is a flavorful and versatile green sauce that can be utilized as either a marinade or as a finishing sauce. However, I personally prefer the latter. It pairs really well with grilled meats and vegetables. But as I mentioned, it’s also a great dipping sauce for tortilla chips, crackers, and “crusty” breads. Chimichurri is also super easy to make – there’s actually no cooking involved! That’s good news for those of you who suck at cooking.
Although, this sauce is widely used throughout South America it has recently become increasingly popular in the U.S. as well. Chimichurri sauce was born in Argentina in the 1800’s but the exact origin of its odd name remains something of a mystery. In the video I’ll share one of the prevailing accounts of how the name was born. Like many legends, we can’t prove it’s true but, if it is, it’s a great story!
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