Shimmy for the Chimichurri!

My co-worker introduced me to true greatness when she brought in some “adobe sauce” as dip for for pita chips. The mix of olive oil, parsley, cilantro, garlic, and jalapeno really pushed the snack over the edge and gave it the ultimate status. So I had to make it for myself.

After researching for a bit I discovered the”adobe sauce” that my co-worker had given me was actually called Chimichurri. An Argentinean condiment that is used to spruce up meats, and vegetable dishes. In a way it’s the ketchup of Latin America.

Because of the green nature of the sauce I decided to push it a bit further and add an unusual twist to the recipes I saw by adding spinach, for the cocktail of vitamins it offers, and cucumber, for vitamin K. The difference in the taste of the sauce is extremely subtle, so I managed to retain the taste while adding more nutritional content. Below is my take on this simple but awesome sauce. The sauce which I have been using to spruce up pretty much anything from rice to sushi.

What you need:

1/4 Yellow Onion

1 clove Garlic (if you like garlic add more)

1 jalapeno (or pepper of choice)

3 mini snacking cucumbers

2 cups Spinach

1/4 cup Parsley

1/4 cup Cilantro

1/3 cup Olive Oil

2 teaspoons salt

First gently wash your vegetables. Keeping the spinach and herbs in a separate container as they are more fragile.

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Next place your spinach, salt and herbs in the food processor with the olive oil and blend.

Now chop up your vegetables and add them to the processor and blend.

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Voila!!!! Your Chimichurri is ready. It was so quick and easy that it doesn’t even feel as if you were cooking. 😉

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