Chimichurri Three Ways

Red Hot Chimichurri Rosemary Chimichurri Dry Chimichurri (Elizabeth Carrion)

Red Hot Chimichurri Ingredients 1 medium Spanish onion , minced 1 teaspoon saffron threads ½ cup olive oil 3 tablespoons red wine vinegar ½ flat-leaf parsley, coarsely chopped 1 tablespoon paprika 1 garlic clove , minced 1 to 2 pinches of chipotle chili powder 1 teaspoon kosher salt ½ teaspoons ground black pepper Makes about 2 cups. (Elizabeth Carrion)

Step 1 Place minced onion and saffron threads in a small saucepan with ½ cup water. Heat over medium heat for about 5 minutes until the water turns red from the saffron and onions are tender. Pour mixture into a bowl and let cool. (Elizabeth Carrion)

Step 2 While heating saffron mixture, in another bowl, combine remaining ingredients then add to cooled saffron mixture and stir until well-combined. Refrigerate until ready to use. Keeps well for 2 weeks. (Elizabeth Carrion)

Rosemary Chimichurri Ingredients ½ bunch parsley, coarsely chopped ½ bunch cilantro, coarsely chopped 3 garlic cloves, coarsely chopped 1 sprig rosemary 2 tablespoons fresh lime juice 6 tablespoons extra virgin olive oil 1 teaspoon salt or to taste ¼ teaspoon pepper Makes about 1 cup. (Elizabeth Carrion)

Step 1 Combine all chimichurri ingredients in a blender or food processor until smooth. (Elizabeth Carrion)

Step 2 Pour in a dish and set aside until ready to use. (Elizabeth Carrion)

Dry Chimichurri Ingredients 2 tablespoons dried parsley 2 tablespoons dehydrated minced onion 2 teaspoons dried oregano 2 teaspoons dehydrated minced garlic 2 teaspoons crushed red pepper flakes 2 teaspoons dried basil 2 teaspoons smoked paprika 2 teaspoons kosher salt Makes about 1 cup. (Elizabeth Carrion)

Step 1 Place all ingredients in an airtight container. Cover and shake vigorously until well-combined. Use it as a rub for meats or seasoning for roasted veggies. (Elizabeth Carrion)

Step 2 Tip: To release flavors, crush herbs between fingers. (Elizabeth Carrion)