Summertime is nearly upon us and that means a lot of food is cooked on the grill. What better way to spend a warm relaxing evening than with friends, family, and healthy delicious food? And, what better way to spice up your grilled foods than with a sauce featuring the vibrant green Chimichurri from Argentina? This sauce livens up chicken, pork, fish, steaks, grilled vegetables and nearly anything else you can think of. It is a bold combination of finely chopped parsley, cilantro, scallion, jalapeno, garlic, lime juice and olive oil (sort of like a pesto, but with a Spanish flair).
This is a great recipe to customize according to what you like and what you have around. Substitute the cilantro with oregano, mint or basil; use shallots instead of scallions; poblano or serrano for the jalapeno; lemon, orange or vinegar instead of lime … well, you get the idea.
You can add more garlic here as garlic has cardiovascular benefits as well as vitamin, mineral and antibacterial properties. But remember, raw garlic is much more pungent than cooked garlic. Sure, you will be safe against vampires, but regular humans may shy away if too much is consumed.
Parsley is high in vitamins A and C, antioxidants and folic acid. Cilantro helps to remove heavy metals like mercury and toxins from the body, aids in stomach health and promotes healthy liver function.
Chili peppers, like jalapeno, serrano or poblano, increase metabolism, helping the body quickly burn fat. They are high in vitamin C, help protect your heart, fight cancer and offer pain relief for headaches.
The best news of all is that this Chimichurri sauce is absolutely fantastic! Make it when you have a few minutes of time and use it throughout the week to add a bold kick of flavor to your food.
TOO COOL CHIMICHURRI
- 1 cup flat leaf parsley, finely chopped
- ½ cup cilantro, finely chopped
- 1/3 cup scallions, finely chopped
- 2 jalapenos, seeded and diced
- 2-3 cloves garlic, minced
- ¼ cup lime juice
- ½ cup olive oil
- Salt and pepper
DIRECTIONS: Place all ingredients in a bowl and stir to combine. Season with salt and pepper to taste. Store in an airtight container up to five days.
By Jessie Monds