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- Blend the ingredients until thick.
- It doesn't have to be completely smooth, as salsa macha traditionally has a rustic texture.
- While the robot is running, slowly add the hot oil to emulsify the sauce.
- For a tart note, add apple cider vinegar if desired.
- Season the sauce with salt to taste.
- Mix well and adjust seasoning if needed.
- Allow the salsa macha to cool to room temperature before pouring into a clean glass jar.
- Keep cool.
- Salsa macha will keep for several weeks.
CHIMICHURRI SAUCE.
+ RECIPE INGREDIENTS.
- 1 cup finely chopped fresh parsley.
- 1/2 cup finely chopped fresh cilantro.
- 4 garlic cloves, finely minced.
- 1/2 glass extra virgin olive oil.
- 1/4 cup red wine vinegar.
- 1 tablespoon dried oregano.
- 1 teaspoon paprika.
- 1/2 teaspoon ground cumin.
- 1/2 teaspoon ground chili or chili flakes.
- Salt and pepper to taste.
+ PREPARATION METHODS
- Finely chop the parsley and cilantro if using.
- Peel and finely chop the garlic cloves.
+ Mix the ingredients.
- Place the parsley, cilantro (if using) and minced garlic in a large bowl.
- Add dried oregano, paprika, cumin and ground chili if you want a spicy touch.
- Add olive oil and red wine vinegar to the herb and spice mix.
- Season with salt and pepper to taste.
- Mix all ingredients together until well combined.
- Allow the chimichurri sauce to sit at room temperature for at least 30 minutes before using to allow the flavors to blend well.
- Chimichurri pairs ideally with grilled meats, especially beef, chicken and pork.
- It can also be used as a marinade to marinate meats before cooking.
-You can store the chimichurri sauce in an airtight container in the refrigerator for up to a week.
-If you plan to store it for a longer period of time, it's best to add the vinegar just before using to preserve freshness.
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