Cooking Chimichurri sauce
You will need
- - 20 g red onions;
- - 15 g of parsley and cilantro;
- - 50 ml of olive oil;
- - 3 cloves of garlic;
- - 2 tbsp. spoons of apple cider vinegar;
- - 2 tsp Dijon mustard;
- - 1.5 tsp of dark cane sugar;
- - red chili pepper, salt, black pepper.
Mix cane sugar with apple cider vinegar. Wash the parsley, shake off excess moisture with it, chop together with cilantro. If you don't like cilantro, then replace it with dill or green onions.
Peel the garlic cloves, finely chop with a sharp knife or use a special garlic press. You can change the amount of garlic, depending on whether you like it or not.
Peel the red onion, finely chop it. Send the garlic and onion to apple cider vinegar, mix. Grind the chili pepper (take it to your liking), send it to the sauce. Add there Dijon mustard. Pour the parsley.
Pepper and salt sauce to taste. Sprinkle with olive oil, preferably first spin.Mix all the components of the chimichurri sauce thoroughly.
Pour the finished chimichurri sauce into a jar, close tightly and store in the refrigerator for no more than 1 week. It is immediately ready for use after cooking. Ideal for grilled meat, any kebab, poultry and light vegetable salads.
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