Chimichurri: a sauce that adds zing to dishes

August 30, 12:17 AMMiami Ethnic Foods ExaminerRose Y. Colón

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Courtesy: Chanit Harel

Have you ever cooked meat or chicken and wished it had a little "oomph"?

Adding that extra zing is easy with chimichurri, an herby Argentine sauce that is as versatile as it is delicious.

Chimichurri was originally a sauce for grilled meats but is suitable for a variety of other uses.

Its tangy herbal flavor enchances chicken, fish and pork. It  livens vegetables and pasta salads and can also be used as a marinade.

Although many variations of chimichurri exist, here is my favorite recipe:

1/2 bunch of parsley
1/2 bunch of cilantro
3 cloves of garlic
1/2 cup of olive oil
1 tsp. red wine vinegar or lemon juice
a pinch of red pepper flakes
salt to taste
pepper to taste

I prefer chopping the herbs and garlic by hand, as it lends a more rustic look to the dish, but you can save time by pureeing all ingredients in a blender until combined.

Once done, let sauce stand at room temperature. Feel free to drizzle over cooked meats, chicken, pork, fish or even vegetables.

Tip: Chimichurri can last up to a week if you refrigerate it in a covered container.

Questions or comments? Contact me at rosecolon@gmail.com