Adding some acid clears up your tastebuds
Aside from sauces there are tons of other side dishes and acids that can really bring that extra flavor to a BBQ dish. BBQ food tends to be a little on the greasy side, and adding some acid clears up your tastebuds so you can taste every detail. This is why you often see a pickle on a burger or on a tray of BBQ meats in an American smokehouse. This is the recipe for Smokey’s version of classic South American chimichurri!
(about 1 cup)
- 6 cloves of garlic, finely chopped
- 3 fresh bay leaves, stem removed and finely chopped
- 2 fresh green jalapeños, minced, seeds in
- 1 red bell pepper, minced, seeds in
- 1 bunch of parsley, very finely chopped
- 1 bunch flat leaf parsley, very finely chopped
- ½ bunch of fresh oregano, very finely chopped
- ¼ bunch of cilantro, very finely chopped
- 1 tbsp coarse sea salt
- freshly ground black pepper
- 2⅓ fl oz (70 ml) white wine vinegar
- 5⅓ fl oz (160 ml) olive oil
- Jar (250 ml / 1 cup)
How to make:
A good chimichurri takes some chopping, but never throw your ingredients in a food processor as a shortcut. That will puree your herbs and garlic and doesn’t result in a fresh green herb sauce.
Make the chimichurri by mixing your finely chopped herbs with the other ingredients, and don’t forget to taste. You want the chimichurri to be refreshing, slightly salty, and spicy. Add salt, pepper, or vinegar to taste.
Covered and under a layer of oil, the chimichurri keeps for up to a week in the fridge.