Cooking is never simpler when living ingredients are in season. Right about now, I start getting excited for those first sitings of Taber corn and peaches from the Okanagan. Fantasies of backyard meals aren't far behind following a morning perusing the local outdoor market.
Don't think I would appreciate summer as much without our long, often bleak winters.
Anyhow, I roasted a few red peppers last night and while delicious on their own, decided I'd make a sauce to enhance their sweet and smoky flavour: chimichurri.
This one's easy. If you've got a blender or food processor, you're laughing. If not, you'll be mincing for awhile. I'm on a sauce kick this month. Last week I whipped up a batch of marinara sauce and used it on roasted eggplants with melted havarti. The leftover sauce went on steamed snapper. Delicious. Now, chimichurri doesn't have to have kick, but mine does. I tend to be a little over zealous with the heat. This recipe has a manageable amount, so don't be concerned.
Adapted from: http://www.epicurious.com/
Makes 1.5 cups
Ingredients
- 1/2 cup oil
- 2 cups flat leaf parsley, chopped
- 1/4 cup cilantro, chopped
- 3 T red wine vinegar
- 1 red chili, chopped
- 2 cloves garlic, chopped
- salt and pepper to taste
Method
Place all ingredients into a blender or food processor and blend until smooth. Serve on meat, fish or vegetables.
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