Please read my friends?

AR Link to Wild Boars and Hogs

Recipe for homemade "chimichurri":

1/2 cup olive oil
1/2 cup vinegar
1/12 cup minced onion
1 teaspoon minced garlic
1/4 cup parsley
1 teaspoon oregano
1/4 teaspoon chile
1 1/4 teaspoon salt
1 teaspoon black pepper

Mix everything and let it rest 2 hours.
Take care

quote:

Originally posted by nainital:
Recipe for homemade "chimichurri":

1/2 cup olive oil
1/2 cup vinegar
1/12 cup minced onion
1 teaspoon minced garlic
1/4 cup parsley
1 teaspoon oregano
1/4 teaspoon chile
1 1/4 teaspoon salt
1 teaspoon black pepper

Mix everything and let it rest 2 hours.
Take care

You know, that makes me happy just reading it! I have a few really nice ham roasts that need to be treated like this!

Excellente amigo, will make a little for my empanadas

Bill: ¿chimichurri over the empanadas?. Never thought of that...I just put common sugar (in powder) over the empanadas after baking (cold sugar used for coffee).

Thank you for the info/recipe.
What constitutes "chile" in this recipe and Argentina ?
Thanks

Perhaps you know it as "chili" or "hot pepper". It is not so hot as you may use in Mexico (they have many varieties).

I used ground New Mexico chiles....Perfection

New Mexico has many varieties of chili, too. If it was what typically is called Hatch (after the name of the place where it is grown) chili, it probably is commonly known as green chili. This usually isn't hot. Even wimps such as I will eat it.

Bill Quimby

Just a mild red chile that you can buy in the stores as New Mexico...I also buy the seeds and grow them. It isn't the HATCH...I grow those too. Seeds are expensive.

Hatch chile is merely chile grown or claimed to be grown in the Hatch area of New Mexico. Rio Grande valley in and around Las Cruces which is home to New Mexico state and before his death the master of CHILE.

That all said, the heat of a particular chile is relative to the variety.

Anaheim, College 64, Sandia, and the current winner medium variety is "Big Jim". Hot days and cool nights are what I remember makes for chile production.

Chimayo and Espanola produce some of the hotter chile.

Not sure now but San Juan valley in NW NM and the Arkansas valley down from Pueblo Colorado produce a lot of chile.

Venison Green Chile Stew has been one of the better recipes I have created.

Of course all beef and venison goes with green.

Ground Red . . . mild to hot depending on the variety used to produce it. Some of the mild to medium has a sweetness t it that makes for Killer Chili.

I have used chipotle [smoked jalapeno] to great success as well, but dammit I had a package of Fresno chilli powder I used instead of paprika....BLEW my socks off hot...couldn't taste the meat.