Mike’s Hot Spicy Food Recipes

Chimichurri

Merry and bright: The sauce, a staple of Argentinian cuisine, is put together from supplies that are always on hand. It's bright, refreshing and works with almost anything.

Inspiring the local cook to fashion an old-fashioned bowl of chimichurri. The sauce, a staple of Argentinian cuisine, is put together from supplies that are always on hand and almost always overlooked: parsley, vinegar, garlic and bay leaf. It's bright, refreshing and works with almost anything. Much like the young mind, sprung free.

Chimichurri

Prep: 15 minutes
Wait: 30 minutes
Makes: About 3/4 cup

Ingredients:

• 2 ½ tablespoons red wine vinegar
• 2 tablespoons water
• 1 tablespoon finely chopped garlic
• 1 bay leaf
• ¾ teaspoon salt
• ½ teaspoon hot red-pepper flakes
• ½ teaspoon freshly ground black pepper
• ¼ cup olive oil
• ½ cup finely chopped fresh flat-leaf parsley (start with 1 bunch parsley)

Whisk: In a small bowl, whisk together vinegar, water, garlic, bay leaf, salt, red pepper and black pepper. Whisk in oil, then parsley.

Rest: Cover. Let stand 30 minutes at room temperature. Fish out and toss bay leaf.

Serve: Good with roasted meats, especially lamb, or just about anything else. Including pizza.