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hydrated chimichurri
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
1 servings
Victor Chagas
@chefv.chagas- Ingredients
- Recipe
- Yellow pepper1 unit(s)
- Green pepper1 unit(s)
- Red Pepper1 unit(s)
- Large red or white onion1 unit(s)
- Garlic Head2 unit(s)
- Scented pepper1 unit(s)
- Fresh parsley (branch)1/2 unit(s)
- Leek20 g
- Chives20 g
- Salt25 g
- Ground black pepper1 to taste
- Olive oil500 ml
- Boiling water300 ml
- Mint (whole leaves)10 unit(s)
- Bay leaf1 unit(s)
- Chop all the ingredients (except the mint leaves) place everything in a glass container with a lid, add the oil, salt and pepper and finally the boiling water. Put the lid on and give the jar a shake to mix the contents.
- Ready hydrated chimichurri. You can use it with barbecues, toast, salads, chevich, even with pasta.
- It can be stored in the refrigerator for 5 days.
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