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Old 02-07-2013, 12:06 PM   #16
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Join Date: May 2003
Location: Central Oregon
Posts: 364
My Ride: F150 X5 MR2
I made a chimchurri sauce/relish this weekend to serve with some nice NY strips. It was awesome, and is even better after a few days.

Here's how I made it (based on ingredients I had on hand):

4 tb olive oil
4 tb red wine vinegar
4 tb beef stock
1 cup parsley - chopped super fine
5 big cloves garlic - chopped super fine
1/2 large red onion - chopped super fine
a hefty dose of red chili flakes
salt to taste

You just mix it all up. No cooking. I put it in a mason jar in the fridge and we just use it as we need it. It was really good . . halfway between a pesto and a pico de gallo. Last night we were too tired to cook anything, so we just grilled up some hamburger patties to have with a garden salad . . the chimchurri on simple hamburger patties was pretty damn awesome.

I think authentic versions use scallion instead of onion and has a bunch of fresh oregano, too . . but I didn't have that on hand.
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