My brother’s wife and her family immigrated here from Cuba when she was 6 years old. I met Isabel through a mutual friend and we immediately hit it off. Not long after we met, she and my brother got together, and the rest is history. I gained an awesome sister 🙂
Isabel’s family is great – they’re warm and welcoming, and they can cook their asses off. I love getting together with them not just for the company, but because I know I’ll be very well fed 🙂 A few years ago, Isabel’s dad, Domingo, gave me his chimichurri recipe, and I’ve made it a handful of times since then.
Yes, I know it’s Argentinian, but whatever. It ROCKS! It’s the perfect recipe to add to your arsenal now that grilling season is here. It freezes well too, so make this in big batches to make life easier. The measurements are approximate so it’s important to taste as you go.
1 bunch parsley, chopped (about 2 cups)
8-10 cloves garlic, chopped
1/2 bunch cilantro, minced
2 mint leaves, chopped
1 tablespoon paprika
1/2 cup olive oil
2 tablespoons cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
salt and freshly ground pepper to taste
Place parsley, garlic, cilantro and mint in a glass jar (make sure it has a tight lid – and do not use plastic). Add oil, lemon juice and vinegars until the herbs are covered…then add salt, pepper and paprika.
Test and correct to taste, adding more vinegar, salt and pepper, if deemed necessary. Cover and refrigerate. For best flavor results, refrigerate for a day or two before using.