| Prep: 10 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 239 | 21.7g | 3g | 7.5g |
| sugars | fibre | protein | salt |
| 4g | 1.2g | 1.5g | 0.4g |
As the aroma of my Chimichurri Sauce with Culantro wafts through the kitchen, it brings to mind the splendour of the green, verdant fields of culantro plants swaying gently in the Louisiana breeze. Although my culinary soul thrives on crafting rich, elegant desserts that blend Creole and French inspirations, my heart also finds immense pleasure in savoury delights such as this zesty, herbaceous sauce.
A Peak into the Healthy Heart of this Flavorful Sauce
The primary component of this Chimichurri Sauce with Culantro is none other than the plucky culantro, a magnificent herb boasting rich medicinal and nutritional value. Packed with minerals like calcium and iron, along with a nice dose of vitamin A, incorporating culantro into your recipes is a delicious way to give your health a boost.
Beyond culantro, the luscious red bell pepper in this recipe is a fantastic source of vitamin C and dietary fibre. When it comes to garlic, aside from endowing dishes with an irresistible savory punch, it is renowned for its potential antiviral and antibacterial properties.
Serving Suggestions for a Perfect Culinary Harmony
Whilst the Chimichurri Sauce with Culantro possesses a delightful vibrancy all its own, it particularly shines as an accompaniment. Think grilled meat or vegetables, where the piquant tang of this sauce can heighten the grilled flavors to new gastronomic heights. It often reminds me of a Cajun marinade, a cherished staple in Southern cuisine, particularly its wonderful compatibility with grilled dishes. If you’re a seafood enthusiast, consider pairing this chimichurri with a perfectly pan-seared salmon or a robust, grilled prawn dish.
A personal favorite is to serve this sauce with fresh bread, the crusty, doughy delight providing a wonderful textural canvas for the culantro sauce to star on.
Creating this Chimichurri Sauce with Culantro recipe, brings forth a wonderful synergy of taste, health benefits, and versatility that is hard to resist. With its appealing freshness and Mediterranean hint, it reassures me each time I prepare it, of the connective power of food, bridging geographic and cultural gaps while sharing moments of enjoyment and wellbeing.
If your culinary journey has never crossed paths with culantro, courtesy of this exciting chimichurri, you have the perfect opportunity to experience something new and taste the uniquely invigorating flavor of this outstanding herb (source).
What You’ll Need
- 1 cup fresh culantro, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 2 tablespoons red wine vinegar
- 1/4 cup fresh lime juice
- 1/2 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Method
Step One
Start by preparing your ingredients. Chop the fresh culantro and red bell pepper. Mince the garlic cloves. Squeeze the lime to get fresh lime juice.
Step Two
In a food processor or blender, combine the chopped culantro, minced garlic, and chopped red bell pepper. Pulse a few times until the ingredients are coarsely chopped.
Step Three
Add the red wine vinegar to the blender or food processor. Then, add the fresh lime juice. Pulse again to combine these ingredients with the culantro mixture.
Step Four
Slowly drizzle in the extra-virgin olive oil while the food processor or blender is running. This will help emulsify the oil into the mixture, creating a slightly creamy sauce.
Step Five
Next, add in the salt, black pepper, and optionally the red pepper flakes. Pulse once more to coarsely grind and mix well with the other ingredients.
Step Six
Taste the sauce and adjust the seasoning if necessary. Once you’re happy with the flavor, transfer the chimichurri sauce into a jar or airtight container.
Step Seven
Your Chimichurri Sauce with Culantro is ready! Serve it right away or store it in the refrigerator for up to a week. Remember to stir it before each use, as the oil and vinegar can separate while stored. Enjoy this sauce with grilled meats, fish, or vegetables.
