Chimichurri recipes use fresh herbs, which have numerous health benefits.
A commonly-used ingredient you either love or hate is great for digestion and is high in vitamins A and C, among a few others.
If you’re not a fan, double up on the parsley. It provides vitamins to the body – so much that it acts like an immune-enhancing multi-vitamin in plant form.
Red Hot Chimichurri
• 1 medium Spanish onion , minced
• 1 teaspoon saffron threads
• ½ cup olive oil
• 3 tablespoons red wine vinegar
• ½ flat-leaf parsley, coarsely chopped
• 1 tablespoon paprika
• 1 garlic clove, minced
• 1 to 2 pinches of chipotle chili powder
• 1 teaspoon kosher salt
• ½ teaspoons ground black pepper
1. Place minced onion and saffron threads in a small saucepan with ½ cup water. Heat over medium heat for about 5 minutes until the water turns red from the saffron and onions are tender. Pour mixture into a bowl and let cool.
2. While heating saffron mixture, in another bowl, combine remaining ingredients then add to cooled saffron mixture and stir until well-combined. Refrigerate until ready to use. Keeps well for 2 weeks.
Makes about 2 cups.
• ½ bunch parsley, coarsely chopped
• ½ bunch cilantro, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 1 sprig rosemary
• 2 tablespoons fresh lime juice
• 6 tablespoons extra virgin olive oil
• 1 teaspoon salt or to taste
• ¼ teaspoon pepper
1. Combine all chimichurri ingredients in a blender or food processor until smooth.
2. Pour in a dish and set aside until ready to use.
Makes about 1 cup.
• 2 tablespoons dried parsley
• 2 tablespoons dehydrated minced onion
• 2 teaspoons dried oregano
• 2 teaspoons dehydrated minced garlic
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons dried basil
• 2 teaspoons smoked paprika
• 2 teaspoons kosher salt
1. Place all ingredients in an airtight container. Cover and shake vigorously until well-combined.
2. Use it as a rub for meats or seasoning for roasted veggies.
Tip: To release flavors, crush herbs between fingers.
Makes about 1 cup.
Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez.
Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez. Follow her on Twitter: @micocinalatina and visit her website micocina-latina.com.