This Chimichurri Sauce recipe is the ultimate Mexican marinade or condiment. Great on grilled steak, chicken, or vegetables. And so easy to make!
Macy’s Great American Chefs Tour is embarking on a cross-country road trip, pairing the celebrity chefs of Macy’s Culinary Council with live cooking demonstrations, food tastings and a celebration of local culinary talent. Chef Rick Bayless hosted in San Francisco as part of the more than 15-city tour. And I got invited to attend *claps hands wildly*
- He also has a highly rated Public Television Series
- Seven award-winning cookbooks
- Daytime Emmy nominee
- Winner of the Julia Childs IACP cookbook of the year award
- His cookbook Mexico—One Plate at a Time won the James Beard Best International Cookbook of the Year award in 2001
- He’s owner of the award-winning restaurants Frontera Grill and Topolobampo
- Plus he has a line of products which include salsas, grilling sauces, and organic chips
Hello. That’s some resume.
And? He’s so friendly, personable, and genuine. It was an absolute pleasure to be around him, truly.
Rumor has it that Chef Rick never travels without a lime juicer and is obsessed with avocados. He confirmed both. He also introduced us to lemon cucumbers. Say whaaaat? I’ll be at my local Farmer’s Market this Thursday searching…
And his refrigerator is never without a batch of this Chimichurri Sauce.
Isn’t it gorgeous?! He served us an Herb Green Ceviche with Cucumber and it was smothered in this Mexican chimichurri. We couldn’t get enough of it.
Chimichurri sauce is also perfect on chicken before grilling or roasting, stir it into scrambled eggs, or add it to salad dressing and cream sauces. It can be stored in a covered container in the refrigerator up to a month.
Other homemade sauces we love
Mexican Chimichurri Sauce
- 1/2 head garlic , cloves broken apart (but not peeled)
- 2 serrano peppers
- 1 medium bunch cilantro ,thick bottom stems cut off
- 1 small bunch flat-leaf parsley ,thick bottom stems cut off
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- Set a dry skillet over medium heat. Lay in the unpeeled garlic cloves and chiles. Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic.
- Cool until handleable, then slip the skins off the garlic, pull stems off the chiles and roughly chop (no need to remove the seeds.)
- Place garlic and chiles in a food processor along with the cilantro (about 1 cup if packed), parsley (about 1 cup if packed), the oil, and the salt.
- Process until nearly smooth (it will be pasty.) Taste and adjust salt as needed.
- Scrape into a storage container and refrigerate until serving time.
- This sauce is spicy! If you prefer a toned down version, you can swap out the serrano chiles for jalapeños.
- Sauce can be stored in a covered container in the refrigerator up to a month.