Cha-cha-cha Chimichurri!

11 Mar

[and you thought I was gonna say "Cha-cha-cha Chia!" didn't you?!]

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

I wanted to make good on my “I’ll show you what I did for making a crazy quick and easy chimichurri sauce” comment a couple of weeks ago when I was finishing up the Whole30. I had every intention of making that happen, but then A BUNCH OF AMAZEFEST happened (which I’ll post about soon, just collecting media to share with you), and I got delayed running around the city and generally sky punching with fists of glory and happiness.

At any rate – chimichurri. A sauce so rich in flavor, with such a deep profile, it’ll stand up to any grilling technique you use on your meats. However, let’s not play here….we live in Seattle. And even though I’m as much thuglife as the next native when it comes to grilling in the rain (“SERIOUSLY, HOLD THE UMBRELLA MORE TO THE LEFT!!!”) I’m just not down with fairing the elements at this point in the calendar year. Thus, chimichurri has officially been repurposed for all things crock/slow-cooker.

I literally followed this recipe from How Sweet It Is to the letter. No need to mess with perfection – which is exactly how I’d describe this sauce.

Ingredients:

chimichurri
1 cup fresh cilantro
2/3 cup fresh parsley
1/4 cup fresh oregano
2 garlic cloves, minced
1/4 cup red wine vinegar
2/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

Chop it…..

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

Leaf it….

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

Blend up quick and retrieve it…..

[Sorry, I can't go a single day without a bad 90's rap pun or reference of some kind]

WP_005767

 

 

This sauce has championed my kitchen for the past 4 weeks, making appearances on the cinnamon roasts (all 5), and more recently atop the insane pork should roast (both the bone in and the boneless versions) that blasts on high for 10hrs while I’m at the office.

 

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One Response to “Cha-cha-cha Chimichurri!”

  1. susan rae sampson March 11, 2014 at 9:11 am #

    Perfect timing! I have a pork roast in the ‘fridge and was trying to decide how to prepare it. When my husband Jerry worked in Argentina for 18 months, in the second-largest city in the country, he found food that was utterly unseasoned. Even black pepper was too much for local tastes. However, they did serve chimichurri sauce! The Argentines come from Italian stock, and although their cuisine (Inland anyway) is not typical Italian, you will see that the recipe makes a fine Italian dressing! Cousin Sue

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