Chimichurri – Argentinian Green Salsa

The Vet here in Vilcabamba has helped me with my pets numerous times over the last few years. He’s so gentle and compassionate, with people and the animals. I love how he smelled Tiko’s breath, first thing, when he was poisoned, to determine what kind of poison it was, then checked between each toe, before giving I.Vs for two hours. He has also treated my cat poisoned, pulled thorns from under the skin and treated abscesses. His brother does the neutering. He also writes your notes for travel with your companion dog, to the government, and has done it for two of my friends.  if anyone wants Dr. Pablo Leon’s phone number, in Vilcabamba, here it is: 099 015 7720. If you turn left at the Inza Coffee Shop, he is two blocks down, on the right, on th corner. And there is a big red sign high up in the air.

Recipe of the Day – Chimichurri

Ingredients:

INGREDIENTS:

1/4 c.  coarsely chopped parsley
3 T. apple cider vinegar
4 large garlic cloves, minced
2 T.  oregano leaves
2 tsp. crushed red pepper

salt and freshly ground pepper to taste
1/2 c. extra-virgin olive oil

Directions:

In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

Word of the Day – chimichurrigreen salsa

Tip of the Day –The chimichurri is traditionally Argentinian and is used over beef. It can be chilled overnight and briught to room temperature again.

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