Chimichurri salsa

This is a wonderful salsa from Argentina. It goes great (surprise!) with grilled meat. I came across the recipe in Seven Fires: Grilling the Argentine Way. A great book if you love fire and meat and the glorious synergy that comes from combining the two!

This is a recipe to be used later in the week, so have something else for supper. You need oil, vinegar, fresh oregano and parsely (1 cup each), salt, garlic and a beer (not an ingredient, so optional for some). This recipe is best done in July when your oregano patch is about to go nuts and set flower and get all yucky, so you have to trim it back anyway. So why not make this instead of drying it for later? (why not indeed?!)


But first ... (i am reminded of the M*A*S*H* episode where Henry Blake is diffusing a bomb and follows some instruction and then reads "but first..."). Heat 1 cup of water and a tablespoon of salt to dissolve the salt. (Use the mega chunky sea salt you bought that is useless for all other purposes). Cool the salt water mix while you chop your cup of parsley and cup of oregano with the funky cleaver you got in Chongqing.
 
 

Chop a whole head of garlic too.
 
 

Measure out 1/4 cup of vinegar (I used sherry vinegar, but use whatever wine vinegar you got), and 1/2 cup of olive oil.
 
 

 
Put all the green stuff, oil, vinegar, salt water, and garlic in a bowl and whisk!
 
 

Pop your salsa in the fridge for a day (or a couple of weeks) and think of something wonderful to use it with during the week (like grilled bone-in chicken breasts, or steak, or some other slab of yummy meat!)