Chimichurri

Interested in how you are making yours. +/- oregano ? fresh or dried ? proportions parsley/garlic/oil

I've got a couple recipes that I use. Over the years they have become a mash up of the ingredients I like best. Yes, oregano. I like to use dried because I believe the flavors in dried ingredients are more intense when used in sauces I am going to keep on hand for a few days/weeks, and they have a longer shelf life than fresh. However, fresh parsley and lots of it and garlic are a must. The garlic gets a little funky after a day or so, but I believe it adds to the complexity of the sauce. One of my recipes calls for paprika. Think I like the flavor of that one best. Will see if I can find both and upload.

Thanks again Jo Ann. I totally agree on the dried oregano vs fresh. Heavy garlic, hot pepper and good red wine vinegar made a very tasty sauce. My only regret is that the new replacement Cuisinart processor blade is so sharp it reduced the herbs to liquid before I realized. I would have preferred more texture. I drank it!
This is not a sauce I would keep long and definitely not freeze. I like to keep a variety of home made sauces in the freezer for quick tricks in a pinch. I just unearthed a Yuzu Kosho I made 2 years ago from the freezer depths and was just amazed at the intense aroma and fresh taste. Same also with a wet Harissa and Schug. These really expand the cooking repetoire

In this, as in all things Argentine or cooked over fire, I always defer to Francis Mallman.

Found his simple but excellent recipe for this on line. Simple, fresh and good.

Rather than pasting it in here, I give you the url as his preface one what others do wrong is instructive.

http://www.seasonalchef.com/recipe0610g.htm

“At a Latin- American-themed James Beard Award evening in New York City, I couldn’t believe what some of the chefs had done with it: mango, strawberries, mint! I was so sad, I wanted to crawl inside my oven

He uses fresh herbs, BTW.

[Jenise]

In this, as in all things Argentine or cooked over fire, I always defer to Francis Mallman.... He uses fresh herbs, BTW.

I can't disagree with him on fresh herbs. However, I'll throw in that when I make it, I use white wine vinegar not red. I prefer the pristeen color of the white, where the red gives a sauce that's vaguely browning when combined with the herbs.

That's a good comment. The taste isn't going to be significantly different and if it looks better....

Have you seen his cook books? Excellent photography and almost as much a travel book as cook book. I have several if you want to look at them.

His episodes of both Chef's Table and Mind of a Chef were pretty enjoyable.

[Jenise]

That's a good comment. The taste isn't going to be significantly different and if it looks better....

Have you seen his cook books? Excellent photography and almost as much a travel book as cook book. I have several if you want to look at them.

His episodes of both Chef's Table and Mind of a Chef were pretty enjoyable.

I saw his episode on Chef's Table, and have seen him in Anthony Bourdain's travels to Argentina. He's one of those wonderful out-there characters the food world is full of.