Chimichurri

 


10 cloves garlic, peeled and finely minced
2 cups flat-leaf parsley, minced (should yield 1/2 cup when minced)
2 tbsps dried oregano
1 tbsp red pepper flakes
1 cup olive oil
1/4 cup red wine vinegar
salt
pepper, freshly ground
Combine the garlic, parsley, oregano, and red pepper flakes in a bowl. Mix together. Whisk in the olive oil and the vinegar. Season with salt and black pepper to taste. Let sit for at least 2-3 hours. Serve with grilled or roasted meats. Store refrigerated in a glass jar. Will keep for up to 1 week. Makes about a cup.

Peruvian Aji Sauce

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• 2 heads washed romaine lettuce
• 2 bunches of fresh washed fresh cilantro
• 1/2 bunch fresh parsley
• 5 fresh jalapenos or 5 serrano chilies
• 1/2 cup mayonnaise
• 1/4 cup vegetable
• 1/3 of an onion
• 3 garlic cloves
• 1 tablespoon lime juice
• 1 tablespoon kosher salt
• 1/8 teaspoon finely ground black pepper

Directions:

1. 1
   Chop everything up as needed to fit into a blender.
2. 2
   Remove the thick stems from the Cilantro and Parsley bunches. Cut the hard stem/hearts out of the romaine lettuce.
3. 3
   Combine ingredients in the blender and blend thoroughly until smooth. Add small amounts of water if it sticks and gets too thick to blend. It will be a bright teal to sea green in color when complete.
4. 4
   Spread it on any kind of bread either by itself, or on top of butter, margarine or hydrolyzed vegetable oil spreads. It is very tasty and really wakes up bread or can be used as a dip with chips.