Prep 20 mins
Cook 0 mins
This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I have to admit, I'm a little wary of using ground bay leaves (I'd always heard that they aren't digestible)...does anyone know if that's true?
- 6 garlic cloves
- 3 bay leaves
- 3 jalapenos or 3 serrano peppers, chopped
- 1 1⁄2 tablespoons salt
- 1⁄2 cup fresh curly-leaf parsley, minced
- 1⁄2 cup flat leaf parsley, minced
- 1⁄4 cup fresh oregano, minced
- 1⁄4 cup white vinegar
- 3 cups olive oil
- Make a smooth paste out of the garlic, bay leaves, pepper and salt.
- Blend in blender with some vinegar or mash in a mortar.
- Remove to a bowl Add parsley and oregano.
- Whisk in vinegar and olive oil.
I made this as a Please Review request. I have never made (or even heard of) this b4 so I made a half batch, which filled a 1/2 Qt canning jar. I usu. never use jalapenos, but decided to try it this time. I used 1 big one and 1 small one. I used No Salt, 1/4 tsp bay leaf powder and the rest as stated. Easy to make. I wanted to try it on a flat bread recipe the chef gave me, but it's too overcast today, so I took a tortilla, spread it with refried black beans, sprinkled with parmesan cheese and grilled in the oven for a few minutes. Then I drizzled some chimichurri over it and apprehensively took a bite. It wasn't too hot at all and it tastes delicious! Thanks Aunt Cookie. I will save this and try it on chicken and who knows what else.
The correct spelling is Chimichurri.