Thursday, August 29, 2013


Chimichurri for empanadas, courtesy of Anna, which I am transcribing from a picture she took of the recipe with her cell phone and e-mailed to me. Now I can finally delete it from my inbox, yay!

I think it originally hails from from Francis Mallman's Seven Fires.

1 cup water
1 tablespoon coarse salt

1 head garlic, separated into cloves and peeled
1 cup packed fresh parsley
1 cup fresh oregano (or marjoram, even better!)
2 teaspoons crushed red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

To make the salmuera, bring the water to a boil in a small saucepan. Add the salt and stir until it dissolves. Remove from the heat and allow to cool.

Mince the garlic very fine and put in a medium bowl. Mince the parsley and marjoram/oregano and add to the garlic, along with the red pepper flakes. Whisk in the red wine vinegar and then the olive oil. Whisk in the salmuera. Transfer to a jar with a tight-fitting lid and keep in the refrigerator. Chimichurri is best prepared at least a day in advance, and can be kept refrigerated for 2-3 weeks.

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