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Chimichurri

INGREDIENTS

  • 1 head of Smoked Garlic (approx 6 cloves)
  • 1 Shallot, minced
  • 1 Jalapeño, chopped fine
  • 2 bunches Cilantro, chopped fine
  • 1 bunch Parsley, chopped fine
  • ⅓ cup fresh Oregano, chopped fine
  • ¾ cup Extra Virgin Olive Oil
  • ½ cup Red Wine Vinegar
  • Juice of one Lemon
  • 1 tsp Kosher Salt

DIRECTIONS

SMOKING THE GARLIC

  • Cut off the top of Garlic bulb so that all the cloves are exposed.
  • Drizzle with Olive Oil and a bit of kosher salt.
  • Place the garlic head directly onto the smoker rack and let it smoke for about 45 mins.
  • After 45 mins, turn the smoker up to 325 F and continue smoking until the garlic cloves are golden brown and soft.
  • Remove from the smoker and the cloves are now ready to be squeezed out and used for your Chimichurri Sauce.

PREPARING CHIMICHURRI

  • Combine the smoked garlic cloves, shallot, jalapeño, lemon juice and vinegar in a bowl. Whisk and allow to sit for 5-10 minutes.
  • Add the cilantro, parsley and oregano. Mix in the olive oil. Add kosher salt to taste.
  • The sauce is better if you cover and chill it for a few hours to let the flavours meld together. This can be used as a marinade or as an accompaniment for any grilled beef.ENJOY!
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