Wednesday, May 11, 2011

Cilantro Chimichurri

Chimichurri is a thick herb sauce, and it is as common in Argentina as ketchup is in the USA. There are a lot of different types of Chimichurri. Usually people like to put it on their grilled meat. Since tonight I am making Mexican food, I decided to give Cilantro Chimichurri a try. I think it will go well drizzled over my gluten free flautas I am making.

a large bunch of cilantro, about 1 cup packed
2 cloves of garlic
1/2 cup olive oil
2 teaspoons red or white wine vinegar
1 teaspoon dried oregano, or 1 tablespoon fresh
1/2 teaspoon cumin
1/2 teaspoon red pepper flake, optional
kosher salt

Combine cilantro, garlic, vinegar, oregano, cumin, and optional red pepper flake in a food processor. Pulse until fine.

Turn food processor on and stream in olive oil. Season with salt and pepper to taste.

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