SALSA CHIMICHURRI la original - receta en español, molho chimichurri subtitulos em português

Chimichurri Sauce Now we're going to prepare a delicious chimichurri sauce, a well-known sauce of Argentine origin, ideal for accompanying grilled meats and giving them a spicy touch that's very tasty. Ingredients: 250 ml of virgin olive oil 125 ml of wine vinegar 100 ml of warm water Juice of one lemon 4 garlic cloves 50 grams of fresh parsley 1 tablespoon of red chili 1 tablespoon of dried or fresh oregano 1 teaspoon of sweet paprika 0.5 teaspoon of ground black pepper Salt Preparation: Start by cleaning the fresh parsley by washing it under running water, draining it, and removing the stems, leaving only the leaves. Once they're completely dry, chop them finely and place them in a large bowl. Next, peel the garlic and chop it into very small pieces, as small as possible, and when finished, add it to the bowl. Continue pouring the dried oregano, sweet paprika, and ground black pepper into the container. Stir well to ensure that all the ingredients are blended as best as possible. Then, add the red chili, finely chopped or in the form of a chili paste, along with the wine vinegar and the juice of a good, well-squeezed lemon. Mix everything again to form the sauce, and finally add the virgin olive oil, stirring again to finish forming the chimichurri sauce. You can finally adjust the ingredients according to your tastes. Once you have the sauce ready, pour it into a glass container, seal it, and refrigerate it at least overnight before serving, so that the flavors can finish blending and the sauce acquires the right consistency. It's a sauce that can easily be stored in the refrigerator for several days without any problems. When ready to use, you can pour it directly onto already grilled or cooked meats, or spread the chimichurri sauce on them before placing them on the barbecue or grill. This will give them a truly delicious touch. ----------------------------------------------------------------------------------------------------- Molho Chimichurri ingredients: Olive oil 250 ml 125 mL of wine vinegar Sumo de um limão -100ml of morna water 4 teeth of alcohol 50 grams of fresh sauce A colher of short malagueta soup A mixture of dried or fresh oregano soup is the same A paprika chá colher Meia colher de chá de pimenta preta moída Salt preparation: This chimichurri mold is one of two best molds that can be used for moments when you have guests and want to surprise with a meat churrasco, or grelhado, or meat or fish oven, because This is one of the best options to go with it. It is also a mold that is used to give a special touch to salty dishes, but above all, it is used for meat. Start cleaning the fresh sauce, remove the ingredients, leaving the sheets basically, then we cut just before placing the logo on the top of the size. Then we cut half or as much as possible, we add the logo to the tigela, we add to the half cut malagueta and we add the orégãos, paprica, freshly ground pepper and salt. We mix well and add vinegar, lime and oil and mix again to end up forming the chimichurri mole. We can, finally, adjust the ingredients according to our tastes. Once we have prepared the molho, clear it in a dated glass container and leave it in the refrigerator for at least one night before serving this molho at the end to mix the flavors and the molho acquire a certain consistency. It is a mold that can be easily stored for several days in the refrigerator without problems, and when used it can be placed directly on meats and grilled or cooked meats, or chimichurri, spread on them before placing them on the grill or embers, this will give it a truly delicious touch. ----------------------------------------------------------------------------------------- Carefree Melody__ by __ Twin Musicom __ is licensed under __ Creative Commons (__https://creativecommons.org/licenses/...) Font: __ http://www.twinmusicom.org/song/302/c... Artist: http://www.twinmusicom.org