Because vegan “beef” always needs a side b*tch.
Hubz is obsessed with chimichurri sauce. I’ve made it so many times from so many different recipes, it’s insane. I actually do quite like it though, it’s not just nice to compliment vegan “beef” but also great to dip my potatoes in..mmmmmmm.
What you need:
-1 cup cilantro packed
-1 cup parsley packed
-3 cloves of garlic sliced
-1/2 cup red wine vinegar
-3/4 cup extra virgin olive oil
-1 tbsp. dried oregano
-1 tsp salt
-Fresh ground pepper to taste
So for the jalapeno I’m gonna try to show you the best way to remove the seeds without touching them too much. Please know that any cutting boards or knives you use should be immediately washed. As well as your hands, if you are worried where kitchen gloves.
Using a paring knife lay the blade flat and poke into the top of the jalapeno. Try to go as deep as possible (that’s what she said) and gently twist the jalapeno to loosen the seeds. You should then be able to pop the top off and knock out the rest of them by gently tapping it.
Once you’ve done that add everything to a food processor which is better than a blender it getting the chopped consistency we want.
Process your sauce up…
Happy Saturday everyone! And happy snow day to anyone in the northeastern US with me!
P.S Here is a cool little article explaining how we don’t know that actual origin of chimichurri sauce…which that kind of stuff I find fascinating!