Chimichurri Sauce....or is it?



Since I am approaching one of those birthdays that ends in a “0”, I have been working to get in better shape and eat healthier. For some reason I associate food that is green as being healthy. So when I saw the post by Eclectic Recipes for Chimichurri Sauce, I decided to make it to spoon over my chicken breasts.

It tasted pretty good the way it was, but I just had to tweak it a little, that’s what I do. I wanted a little more kick so I added 1 fresh Serrano pepper with seeds. Of course that made it pretty spicy, so a tablespoon of honey was perfect to mellow it out a bit.

But, since I added honey, is it still considered a chimichurri sauce? I don't know, and I really don't care because it tasted great! 

This is a popular sauce to go with steak, but I served it over grilled chicken and fresh greens and slices of giant heirloom tomatoes, wow, healthy can taste great!

Cilantro Chimichurri
  • a large bunch of cilantro, about 1 cup packed
  • 2 cloves of garlic
  • 1/2 cup olive oil
  • 2 teaspoons red or white wine vinegar
  • 1 teaspoon dried oregano, or 1 tablespoon fresh
  • 1/2 tsp cumin
  • 1 tbsp honey
  • 1/2 tsp red pepper flake, or 1 serrano chili pepper
  • kosher salt
  • black pepper

Directions:
  1. Combine cilantro, garlic, pepper, vinegar, oregano, cumin, and optional honey in a food processor. Pulse until fine.
  2. Turn food processor on and stream in olive oil. Season with salt and pepper to taste.
 

6 comments:

  1. Nice pic!
    Why don´t call it "Honey Chimichurri"
    Greetz from Chiang Mai, Thailand

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  2. I like it! Thanks for the suggestion!

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  3. Yum! Anything with cilantro and serranos sounds delicious!

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  4. I love the addition of the serrano peppers...I'm always looking for a little extra heat in things. Looks great.

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