Herbals and parsley... 2851

Never cared for parsley before but now I always have a bunch standing in water on my counter along with my EVOO, garlic, salt pig, pepper grinder and lemon. I use flat leaf parsley in just about all my Italian cooking and also for my Chimichurri sauce that is always in the 'Frig. Parsley is a "go-to" flavor and garnish for me now.

My version of Chimichurri Sauce 6 to 10 cloves garlic, smashed 2 or more chile peppers to taste such as a jalapeno, serrano, stemmed, seeded, chopped coarsely 1 cup fresh parsley leaves 1/2 cup Xtra virgin olive oil 1/4 cup fresh oregano leaves 1/4 cup red wine vinegar 1/4 cup red onion, chopped 1 tspn fresh thyme salt and pepper to taste a squeeze of lemon

Put the ingredients except the lemon juice in a food processor and process until smooth. Adjust the heat level with more peppers if needed and then add the lemon juice at the end. Besides Beef I use this on everything from eggs to pork, especially on grilled or Q'd chicken. Although for a sauce on Jerk Chicken, I sub Cilantro for the Parsley, and lime for lemon, then taste to see if it has the heat I want but usually end up adding a Habanero anyway. This I creatively call "Hot Green Sauce".

Ciao tutti