So much more than a steak side…
When you think chimichurri, steaks are likely the first thing that come to mind. But this Argentinian sauce can do much more than that. It’s more an all purpose sauce than you likely think. And we’re not talking chimichurri as a delicious dipper (but it is that too!) Try it as a burger topping, mixed in your breakfast eggs, or tossed with pasta for a spicy entree treat. Mix it with mayo for use as a sandwich spread or use it “as is” in the recipe as a delicious taco steak taco topping or burrito sauce. And that’s just to name a few options.
The heat in this spicy chimichurri sauce is simple crushed red pepper. You can add more to your taste, but it’s best to do so during the processing step to get the CRP crushed further and mixed well.
Want more? See this recipe being made:
- In a food processor, combine the parsley, yellow onion, garlic, white wine vinegar. oregano, crushed red pepper, salt, and pepper. Pulse blend until roughly chopped.
- Transfer the mix to a bowl and add the olive oil. Stir the mix to combine.
- Use immediately, or transfer the spicy chimichurri to an airtight container and store in the refrigerator. Best used within a week.