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/ck/ - Food & Cooking

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19304026 No.19304026 [Reply] [Original]

managed to get my taste buds drenched in this glorious shit at a local argentinian steakhouse
my question is, what is the most quintessential and authentic recipe to replicate what I had?

>> No.19304031

>>19304026
>muh authenticity
anon it's not a complicated sauce, just go and google it

>> No.19304034

>>19304026
That is called salsa verde just google the recipe

>> No.19304048

>>19304034
Chimichurri isn't remotely similar to salsa verde.

>> No.19304050

>>19304034
Not even close. OP is asking about a chimichurri

>> No.19304053
File: 197 KB, 1200x1800, salsa-verde-04.jpg [View same] [iqdb] [saucenao] [google]
19304053

>>19304048
>>19304050
Get glasses

>> No.19304054

>>19304031
I don't want to be bullied by some argi for adding cilantro....

>> No.19304065

>>19304053
Salsa verde is tomatillo based, chimichurri is mostly herbs and oil

>> No.19304066

>>19304065
I am confused now

>> No.19304078

>>19304026
Congratulations on being a patrician OP.

>> No.19304085

>>19304078
>>19304066
>>19304065
>>19304054
>>19304053
>>19304050
>>19304048
>>19304031
>>19304026

>slop oil and slop greens
>LE KINOO!!!

>> No.19304089

>>19304085

HOLY EPIC

PUT ME IN THE MEMECAP XDDD

>> No.19304102

>>19304085
>oil and green mixture
But that is literally less bland than most of their food.
The world is big and they just dont know any better

>> No.19304153

who called the sauce police

>> No.19304636
File: 3.00 MB, 368x400, 1451972611752.gif [View same] [iqdb] [saucenao] [google]
19304636

>>19304026
Since no one has given you an answer, I'll tell you how I make mine. It might not be totally authentic, as I've heard arguments that there shouldn't be cilantro in a chimichurri, but I like the flavor regardless. You can always omit it, if you so desire.

Shallot
A few cloves of garlic
Fresno chili (you can use a jalapeno or serrano, but I like the color of a Fresno)
Red pepper flakes
Red wine vinegar
Fresh parsley, oregano, and cilantro
Salt and pepper
A decent olive oil

Mince shallot, garlic, and pepper. Toss them in a bowl and add red pepper flakes. Add red wine vinegar to cover ingredients, add a little salt and pepper, give it a nice stir, and then let them hang out for like 15 minutes. Meanwhile, chop up your herbs. Toss those in and then wisk in olive oil until you get the consistency you want. Taste and adjust accordingly.

>> No.19304667

>>19304066
What is there to be confused about? Salsa verde and chimichurri are two different things and the difference has been explained to you.

>> No.19304673

>>19304026
Every Argentine knows the best chimichurri recipe is his mom’s/dad’s. You just have to mess with the basic recipe until it’s perfect

>> No.19304674

>>19304085
YOU DID IT AGAIN SISTER SLOP SLOP SLOP

>> No.19304693

>>19304667
They look identical to me

>> No.19304697

>>19304053
kek you've never had chimichurri you retard, anyone who has would know what OP was talking about

>> No.19304733
File: 66 KB, 720x960, 1559472922910.jpg [View same] [iqdb] [saucenao] [google]
19304733

>ITT: anon keeps taking the bait

>> No.19304869

>>19304693
No they don't. Nor do they taste at all similar.

>> No.19304905

>>19304733
Peanut butter and jelly eggwhites? I think that could actually work quite well, I'd at least give it a taste.