Tex Thai Chimichurri Sauce Recipes

Steps:

• Combine all of your ingredients in a food processor and blitz.
• Enjoy!

Steps:

• Trim the parsley.
• Peel garlic.
• Process lightly in food processor.
• Combine with rest of ingredients, using enough olive oil to make sauce liquid enough to be saucey but not runny.
• Add hot sauce to preferred taste.

Steps:

• For sauce, in a blender or food processor combine salsa, coconut milk, green onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic. Cover and blend or process until nearly smooth. Remove 1/3 cup of the mixture for sauce; cover and chill until serving time. (Or use it all for sauce/dressing!).
• Place chicken in a large resealable plastic bag set in a shallow dish. Pour remaining marinade over chicken; seal bag. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Drain chicken, reserving marinade.
• For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill as above.) Serve chicken with mango and cucumber. Drizzle with reserved 1/3 cup marinade mixture. If desired, garnish with mint.
• Makes: 4 servings.

Steps:

• Add lime juice, vinegar, serrano, garlic and shallot to food processor and pulse until components are fine mince.
• Add oregano, cumin, salt, pepper to food processor.
• Add parsley to food processor and pulse until integrated.
• Add cilantro to food processor and pulse until integrated.
• While the food processor is running, add olive oil slowly until you reach the consistency you want (I prefer shorter time so you still see pieces of cilantro and parsley).

Steps:

• In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 t. each of the salt and pepper. Pulse until combined; set aside.
• Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 t. each salt and pepper over steak. Grill about 8 minutes per side.
• Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish.

Steps:

• For best results use a mortar and pestle but a quick spin in a food processor works in a pinch. Simply combine all the ingredients except the olive oil and make a loose paste.
• Mix in the olive oil. If using a food processor, give it a few more spins to make sure everything is chopped fine.
• Let mixture sit at room temperature for 1-2 hours to give the flavors some time to marry.
• Enjoy!

Steps:

• Chop fresh parsley and add to food processor.
• Add pressed garlic and remaining ingredients for the chimichurri sauce to a food processor. Blend for a few seconds until parsley is finely chopped.
• Use as a marinade, baste, or sauce on the side. Serve in a small molcajete or ramekin.