Okay people, here it is! I know, finally, after many days of teasing you with pictures. This recipe can make about 2-3 jars of prepared Chimichurri. This stuff tastes great on everything from bread (especially Cuban bread), skirt steak (churrasco), black beans (frijoles negros), tofu and even corn on the cob. This sauce will help any vegetable taste fabulous! I brought this today for Father’s Day with 2 lbs of prepared black beans (frijoles negros), 4 lbs of skirt steak and 6 packages of roasted tofu and it all went. There was just a small amount of sauce left and my sister in law claimed it. Enjoy!
- Base Mixture – makes a little more than two cups (steps 1-4)
- 6-8 cups of cilantro leaves (about 3-4 bunches)
- 1 cup shallots
- 1/2 cup garlic cloves For the items below, you will need the ingredients for each one cup of mixture (see step 4) (e.g. 1-1.5 tsp of salt in each jar, so if making 2 jars, then each jar gets 1-1.5 tsp of salt)
- 1-1.5 tsp salt
- 1.5 tsp dried oregano (or 1 tbsp fresh)
- 1/2- 1 tsp dried red pepper flakes
- 1/4 tsp black pepper
- 1/4 cup of vinegar
- 1/4 cup lime juice
- 1/2-3/4 cup olive oil
- Place all of the cilantro leaves in a food processor or chop by hand. It will come out to about 2 cups chopped. Set aside in a large bowl.
- Place 1 cup of peeled shallots in the food processor (or chop by hand) and pulse until finely chop. Add to the cilantro and toss until combined.
- Place the garlic in the food processor, a garlic press or chop by hand. Add to cilantro and shallots and mix completely.
- After combined completely, scoop out 1 cup and place in a glass container with a tight fitting lid. I use mason jars that hold 2 cups. If usually make enough for 2-3 mason jars or I make 2 and freeze any extra cilantro, shallot and garlic mixture for future use.
- Add remaining ingredients into each mason jar.
- Stir to combine.
- Allow to marinate on the kitchen counter for 6-8 hours.