Hi there, Scott Merrick here and in this quick video I want to show you how to make a really, really great source that goes with barbecued meats in Abilene, our barbecue on a Sunday or something like that. Really, really great little sauce that goes with our barbecue chicken barbecue, you know made burgers, that kind of thing. And it's called chimichurri sauce. Now, chimichurri sauce comes from South America and Argentina and Uruguay. And traditionally, it's a mixture of parsley, chopped parsley and broccoli, chopped, or Ghana or regulated depending on how you say that now. I'm like huge kind of Oregon, or Oregon I am.

So what I've done is on but my little version of chimichurri sauce. So instead of using our Ghana, Can I shoot Eugene, Oregon, I'm going to use coriander instead. So if you want to commit closer I will go through the ingredients with you So we have here, some fresh parsley. This is flat leaf pass. So you can also use curly leaf pass if you want, and some fresh coriander. Now this may look like a lot, but that's okay, we're actually probably only going to use half of the passing half of the coriander.

And we're going to use a clove of garlic which will chop up very very finely. And we're going to use few chili flakes that I've gotten here for a bit of spice onion, I appeal this already. So we're going to finally chop this as well I'll show you how to do that. Then we need some sort of acid in there. And when I say acid, I don't mean a chemical acid that means like a food kind of acid. So either like vinegar, white vinegar or some lemon juice or you'll see recipes that got white wine vinegar in there and you can swap out any of these if you want.

It doesn't matter. So you can either use white vinegar white wine vinegar, you can use red wine vinegar, and I'm actually gonna use lemon juice today and I'm actually gonna use lemon juice concentrate. I'm because I always find this very, very useful and keep it in the fridge all the time. And I've also also forgot to go buy a lemon for this recipe. So I use lemon juice concentrate. Then to bind it all together, some oil, I've got some like olive oil in here, and then bit of seasoning, some black pepper and some salt.

So there are ingredients, what we're going to need to prepare it we're gonna need like a nice sharp knife like this. There's some measuring spoons, or a set of measuring spoons. We're going to measure we'll measure everything out, you know, like the lemon juice and the measuring cup, something like this so you get an approximate idea of how much goes into source. a mixing bowl like that to Mix everything together. And I have a jar here an old jar that had no pickles in it or something, washed it out, cleaned it. And I'm just going to use this to start my store to start to store my chimichurri sauce in afterwards in the fridge.

So that's our also I've got a spoon as well to store the store the source together. So that's all ingredients and arrow equipment. So what we'll do is we will get started on preparing the source. So first things first. Some of these to one side. What we're gonna do is we'll take a past link like this and what we wrote one is roughly one cup it's about to use normal teacup if you want.

I've got this. This is a measuring cup. roughly one cup of chop passer Rafi chop pasty to go into our bowl. So what dailies we'll split this in half, not to one side. And to chop your Herbes in a nice sharp knife, this one, okay. And just very gently start to chop away very, very carefully on the stalks as well.

So when you're chopping, always keep your fingers out of the way, don't chop like this, because you're gonna might take the top of your finger off. So always roll your, your knuckles forward, so the knife always butts up against the blade of the knife cuts up against your knuckle, there's less chance of you cutting yourself. So chopping the stalks here as well. Chop Chop, chop, chop, chop, chop, chop. So that's roughly one cup will fit in that that will fit in about a cup. Jump in more than when you chop it even chop it as far as you want so when you chop, use it like a huge amount of like a Gillen team, keep your fingers on top of the blade like that so they're nicely killed they killed that as well so they're out of the way and just chop chop, chop chop these quantities for the the source are approximate.

So you can put a bit more of coriander in there a bit more parsley in there if you want a little bit more garlic, no garlic if you don't like garlic soap to you doesn't have to be exact. So that's how I personally lift the chest Her passing very carefully into the bowl coriander as well. Love caramba we don't want these like little roots here so we take them off that one they can go and rubbish beam there this also this past day in Korean has also been thoroughly washed to remove any grit or dirt and then we just chop our coriander just like we did our parsley with the stalks use these techniques shovel fresh herbs. Smells wonderful. Careful. So that's roughly if we put that in there that will this is the measuring cup.

So if we put that coriander in there that would roughly be fill that cup up Now a clove of garlic here is what we do with ever just take the top off and the bottom off. And quick way to get the skin off just put the flat of your knife on the on the garlic club well then just gently bash it and that your garlic skin just drops off nice and easily. So sometimes it can be a bit fiddly with the valley and then chopping away. Don't have to use fresh garlic you can also use you can buy like garlic and it's already pureed or chopped very very finally in the Choose from supermarket that's very, very useful as well. Now for the onion now this one is already peeled so I want to show you how to finally die so onion so let's see the top on it and the the bottom at the top at the top and the tail.

It just cut through, take the tail off and cut your onion in half like this. And what we then do is we make slices down like that three to five millimeter intervals and then You know if you'd been to me being very shuffle you also cut across like that as well. That can be a bit dangerous if you are I'm not experienced with a knife. The best way is to do it like this. You need a very sharp you need a sharp knife careful the end pieces instead of chopping them to put them to one side and then just chop. Thank you for jumping in herbs.

I'm gonna do the then we do the second minion By this time you're always you're probably mortaring quite a bit like mine are right now but you can see some very, very nicely chopped finely chopped onion just like that and just see that so that goes into the above, making a messy room cooking, TV cooking. We've got in here, our onion, our coriander and our parsley all chopped up. So what I'll do now is I'll just clean up a little bench a little bit and then we'll move on to the next stage. benches all clean now so we'll move on to the next steps. We want some salt in here. So freshly ground salt, you just use on the table salt with one black pepper as well.

I've got some chili flakes in here in the so container so I'll show you what these look like. Like this chili flakes and they're really really useful one little bit of heat in this and if you don't like chili then just I don't put any chili flakes in. That's probably about a quarter of a teaspoon or so but just a pinch. Just remember the chili that the longer you leave the sauce, the the heat will that more heat will infuse. I've got my lemon juice here, so we'll add to table tablespoons. One.

Two, we can add a bit more lemon juice later on. If when we tasted and then approximately a cup of olive oil. Well you can use use plain old if you want about a cup of olive oil goes in there. We'll just give it a stir. It's a nice, thick, heavy sauce. Check for acidity flavors on just try that.

Oh, beautiful. Really, really lovely. So there is our chimichurri sauce with parsley, coriander, lemon juice, olive oil, and a few chili flakes in there. So there's our chimichurri sauce. Guys gripe with grilled chicken or rice chicken. Some pork chops as well as on the barbecue.

I don't know lamb coffees, sausages, so many different things really, really delicious. And I'm going to store it in this jar, and this will keep in the refrigerator for easily two to three days in there, it'll actually get better. The longer you leave it. The, the flavor the Herbes might go a little bit and change a little bit and go a little bit brown with darker after a couple of days in the fridge, but it'll still taste great, but some it probably won't last long. Why not anyway, not in our house. So that's a That's our chimichurri sauce in our job.

As I said, keep it in the keep it in the fridge, you know, two to three days. Really delicious. After that, check it out and just like crush well, but really, really delicious. Thanks very much for watching today. I'd really appreciate it if you enjoyed the source and I shall see you next time. Bye bye