CHILE CHIMICHURRI
Chile chimichurri is an enlivened, updated version of the classic vinegar-and-parsley sauce. Served alongside a grilled rib-eye, the sauce brightens up the dish and makes eating a steak at home feel like you're eating one while out on the town.
Provided by Mark Bittman
Categories sauces and gravies
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Put the herbs, chile and garlic in a food processor or blender with about half the oil and a pinch of salt. Purée, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
- Add the vinegar, then a little more oil or some water if you prefer a thinner sauce. Taste, adjust the seasoning and serve right away. Or cover and refrigerate for up to a day; return to room temperature before serving.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 23 grams, Carbohydrate 5 grams, Fat 27 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 168 milligrams, Sugar 1 gram
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