Tag: condiment
Chimichurri Sauce
Chimichurri Sauce
Chimichurri is a raw sauce originating from Argentina. It is used on all types of meat, fish, vegetables, and doubles as a marinade. Chimichurri’s base ingredients are parsley, cilantro, onion, garlic, red wine vinegar, and olive oil. There are a couple ways that you can prepare chimichurri. The first way is to process all of the ingredients in a food processor. This produces a a sauce with a homogenized blend. The other way is to process the herbs, onion, and garlic. Then the rest of the ingredients are stirred in. This gives the sauce a chunkier texture. Both are great. The sauce keeps for up to 2 weeks in the refrigerator.
Equipment
- food processor
Ingredients
- 1/2 cup parsley
- 1/2 cup cilantro
- 1/2 medium white onion
- 4 garlic cloves
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp chili flakes
- 1/3 cup olive oil
Instructions
- Chop the onions and garlic in a food processor.
- Add in the parsley and cilantro. Process until the herbs are finely chopped. Scrape into a bowl.
- Stir in the red wine vinegar, olive oil, oregano, chili flakes, and salt.
- Store in a container in the refrigerator for up to 2 weeks.
Pickled Shallots
Pickled Shallots
Pickled shallots are the candy of pickling. They add a sweet and sourness to whatever they accompany. They are great to serve with rich pork dishes such as lu rou fan; on top of banh mi sandwiches and gua bao, and many more Asian dishes. The pickled shallots will keep in the refrigerator for up to 2 weeks.
Ingredients
- 1/2 cup shallots thinly sliced
- 1/4 tsp Sichuan peppercorns
- 3 tbsp rice vinegar
- 2 tbsp water
- 1 tbsp sugar
- 1/2 tsp salt
Instructions
- Add the Sichuan peppercorns to a cold small pot. Turn the heat to medium and dry toast for 1 minute.
- Pour in the rice vinegar, water, sugar, and salt. Once it starts to boil, take the pot off the heat.
- Placd the shallots in a small jar and pour the hot brine over them. Let cool at room temp, then place in the refrigerator to cool completely. They will then be ready to serve.
Salsa Criolla
Salsa Criolla
Salsa criolla is an onion relish eaten with just about everything in Peruvian cuisine. The onions are soaked in salted ice water for 10 minutes. This process allows the onions to release their sugars, making them sweet. Then they’re mixed with jalapeños, cilantro, parsley, lime juice, and vinegar. The onions marinate for 30 minutes, resulting in what I like to call sugary onion candy. The onions are less oniony in flavor and have more of a sweet and sugary taste with a kick of spice from the jalapeños. I recommend making a double batch because you will eat half of it before serving it with whatever you’re making.
Equipment
- mandolin slicer
Ingredients
- 1 large red onion thinly sliced on a mandolin
- 1 jalapeños sliced paper thin on a mandolin
- 1 tbsp cilantro chopped
- 1 tbsp parsley chopped
- 1 tbsp lime juice
- 2 tsp vinegar
- 1/4 tsp salt
Instructions
- Place the sliced onions in ice cold salted water for 10 minutes. Drain and pat dry.
- Mix all of the ingredients together. Cover with plastic wrap and let marinate for 30 minutes before serving.
