Chimmichurri

[steve garro]

More like her mother is in town and Mrs. Haole is even more batshit crazy than normal due to all of the mother related psychodramas coming to a head without a constructive outlet.

I TOTALLY get that one.
Good Luck!
- Garro.

[YO!!!]

Update: as I'm leaving out the door this morning, Mrs. Haole has a container in her hand that she is furiously scooping down the garbage disposer. Words from her mouth - " I don't know what this is, but it is disgusting..." I gently reminded her that it was my chimichurri sauce. Now well aged....

Suffice to say, I pretty pissed about this. For a number of reasons.

I am cryin' and smilin' with ya dude !!!!

[steve garro]

Well I have a quart brewing and blending - reports in a week or so when it's all good.
From most of what I can tell if you stick to the below you can blend most any herbs, it's really just a preservation method.

Two parts olive oil
One part wine vinagre
One part H2O
1/2 part lemon juice (optional)
Garlic

It's going to be GOOD.

- Garro.

It IS awesome!
Definately yes on the lemon juice.
Equal parts fresh dried rosemary and whole leaf mexican oregano, in a one quart jar, about 1/4 full of a mix of these two ingredients.
Then, a whole bulb of garlic, rough chopped, generous dose of salt, and goodly amounts of New Mexico pepper flakes (red) and whole black peppercorns, and a scosh of whole cumin seeds.
Let it sit, shaking a few times a day until the herbs sink, about a week.
Tastes like a fine giardinera - Garro.