January 22, 2011 by Stacy McDonald
Chimichurri Sauce
1 bundle fresh parsley chopped
1 T. chopped shallots
2 cloves garlic
¼ C. olive oil
2 T. red wine vinegar (or fresh squeezed lemon)
1 tsp. dried oregano
1 dried red chili pepper or jalapeno
1 tsp. salt
½ tsp. ground pepper
Mix all ingredients in food processor and serve with plantain chips or sweet potato chips.
Can also be spread on meat before roasting or grilling.
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3 Responses to “Chimichurri Sauce”
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That sounds very tasty! I am curious about one thing. You said that you can serve it with plantain chips. What are they and how do you make them? I am only familiar with using plantain medicinally, and I’ve only seen it as a dried herb. I can’t imagine it in chips, but I am very interested!
I’m from Texas – and in Texas plantain chips are more plentiful than where I live now. Plantains look kind of like bananas, but they aren’t eaten raw – only cooked. They are wonderful with chimichurri sauce!
Oh, that kind of plantain! Now that makes much more sense!
I may be spelling it wrong, but I was thinking of the green leaf kind. I do make chips out of kale, but but you definitely couldn’t dip them, and plantain seemed like it would be even more fragile. Now I get it. Thanks!