Chimichurri (Spanish recipe)

[JuliaBalbilla]

Name of Recipe:  Chimichurri – not tested

Tablespoons are European ones, ie, 3 teaspoons

Serves:  Not stated

Ingredients:
3 cloves garlic
½ guindilla pepper
1 tsp paprika
1 tbsp oregano
1 bay leaf
1 tsp thyme
1 tsp salt
Black pepper, to taste
30g vinegar
150g olive oil

Preparation: 
Place all the ingredients, excluding the vinegar and oil into the  .
Chop 15 seconds / Speed 6 and push the ingredients down from the inside of the bowl with the spatula.
Next, add the vinegar and oil.
Beat for 3 seconds / Speed 5.
Tip into a container and keep in the fridge.

Tips/Hints:  This is a typical sauce from Argentina and Uruguay, where it is used as a dressing for meat cooked ‘a la parrilla’ (barbequed or griddled).  It is served cold to season white or red meat, chorizo, sausages, pasties etc.  Also you can use it as a dressing for salads, potatoes and hamburgers or to spread on toast.

Origin:  This is a translation of a recipe in Salsas y Aliños con Thermomix (Susaeta Ediciones)

[cecilia]

Thanks, JuliaBalbilla.  Might use this later in the week.  I've been on the hunt for recipes that fit the Dukan Diet guidelines and this sauce looks tasty and useful for the purpose.

[snappy]

I love chichimurri sauce - just a quick question, what is guindilla pepper?  What could you substitute it with if needed?

Thanks

[goldfish]

Snappy - try this link . . .  it may help . . http://www.seriouseats.com/talk/2010/05/guindilla-pepper-substitute.html

[snappy]

Thanks GF!  Looks like I can just use a red chilli.