chimichurri sauce on the net for steak. I thought why not try it with something else since I haven't eaten beef for years. Tangy, spicy and pungent, the recipe produces an abundance so we'll have it with another meal. In all fairness this sauce would be excellent on any steak, as a dip, or on chicken, it's that good. I think this sauce could also be frozen. It has more parsley than cilantro; I'd prefer the opposite. If you don't prefer cilantro perhaps substitute basil. As with many recipes I substituted what I prefer; in this case I used a shallot instead of a red onion.
2 cups of chopped flat leaf parsley
1 1/2 cups of chopped cilantro
1/2 cup of olive oil
1/4 cup of white wine vinegar ( I used rice wine vinegar which I had on hand)
2 limes, juice and zest
1 shallot chopped fine
5 cloves of garlic chopped fine
2-3 chipotle peppers (canned) in adobe sauce (I used three)
1 teaspoon oregano
salt and pepper to taste
Add the liquid ingredients to the blender first. I had to add a bit more olive oil and vinegar since I used my blender to mix it all up. If you use a food processor it would probably work much easier. Every cook should adapt to the situation at hand, don't you think. The chipotle peppers in adobe were canned (small can) which I found in the Latino section of my grocery store. They are a beautiful ingredient, I will use them again. They have a deep smokey, mild heat which is very welcome. I could see these peppers used in a mole sauce. I have some left over, thinking I can freeze them for another time. Maybe I need to make a mole sauce, we shall see. Gary loved the sauce. Thanks for reading and for all your comments.