Chimmi Churri Sauce 07/13/2011
This morning, on my front page, I talked about chimmi churri sauce. It is what I would call a non-recipe, recipe. The Lad had some of this sauce at a BBQ of a friend and liked it so much he got a recipe (of sorts) so I could make him some. It went like this: Chop basil to your liking Chop garlic to your liking Oil/red wine vinegar more vinegar than oil That's it. So I got on the internet and checked out a bunch of recipes. It is Argentinian, I believe. The recipes are sort of like pesto. Any green herb. The two most prevalent ones are basil and oregano. I have heard of marjoram, parsley, cilantro, and even stinging Nettle (that had been grilled first) in any combination, or alone, being used. Just for you information...stinging Nettle is an herb that is good at helping with allergies. Just watch that it doesn't touch your skin or you will find out why they call it 'stinging'. So, here is my 'recipe' for chimmi churri. 2 (two) big handfuls of fresh basil 6 (six) cloves of garlic, run through a garlic press 1/2 cup red wine vinegar (or cider vinegar) about 1/3 cup of olive oil Put basil (or herbs of choice) and vinegar into a blender (or food processor) and blend till smooth. Add garlic. Then add olive oil, slowly, to make an emulsion. Use as a garnish or sauce for sausages, steaks, or burgers. Hope you all like this as much as we do. ***************************************************************************** CommentsLeave a Reply |
