CHIMICHURRI

CHIMICHURRI ENGLISH

INGREDIENTS
Dehydrated oregano 3 tbsp
Parsley chopped 5 tbsp
Black pepper 1 tbsp
Ground pepper 2 tbsp
2 cloves garlic (chopped very small)
Paprika (Give the reddish color)
Salt 1 tbsp
White vinegar 1/2 cup or apple vinegar or wine vinegar
Corn oil 1 cup or olive oil
Warm water 1/4 cup

PROCESS
1) Place the oregano,parsley to hydrate with warm water until covered to hydrate.
2) Add pepper and salt and mix.
3) Add the garlic and mix.
4) Add parsley, vinegar and oil and mix.
TIP: It is allowed to park in the refrigerator overnight. Proportion for 1 oil of 1/2 vinegar. Keep covered for 7 days in refrigerator.

Video in Spanish: https://www.youtube.com/watch?v=Xv7IiYKGRDI

CHIMICHURRI SPANISH
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INGREDIENTES
Orégano deshidratado 3 cdas
Perejil picado 5 cdas
Pimienta negra 1 cda
Ají molido 2 cda
2 dientes de ajo (Picado muy chico)
Pimentón ( Da el color rojizo)
Sal 1 cda
Vinagre blanco 1/2 vaso o manzana o vino
Aceite maíz 1 vaso o oliva
Agua tibia 1/4

PROCEDIMIENTO
1) Colocar el orégano, el ají molido hidratar con agua tibia hasta cubrir para hidratar.
2) Agregar pimienta y sal. Mezclar.
3) Agregar el ajo y mezclar.
Agregar el perejil, el vinagre blanco y el aceite.
TIP: Se deja estacionar en la heladera de un dia para el otro. Proporción por 1 de aceite 1/2 de vinagre. Conservar tapado 7 días en heladera

Video in Spanish: https://www.youtube.com/watch?v=Xv7IiYKGRDI

SALSA CRIOLLA

INGREDIENTS
Red pepper 1 (chopped very small without seeds)
Green pepper 1 (chopped very small without seeds)
Roma Tomato 1 (without seeds and skin)
Onion 1 (chopped very small)
Garlic 3 cloves (chopped very small)
Parsley
Rosemary
Oregano
white vinegar or lemon
Salt and Pepper
Corn oil or olive oil

PROCESS
1) In a bowl add onion and garlic, red and green peeper and tomato. Mix.
2) In a container. Mix the vinegar or lemon with the salt.
3) Add in the bowl the step 2.
4) Add in the bowl parsley, rosemary and oregano. Mix
5) Cover all with oil and Mix.
6) Add Pepper and Mix.
7)  Preserve in the refrigerator.
Store in a closed bottle in a refrigerator for up to 5 days.

Homemade Barbecue Sauce

Ingredients:  14.5oz. Diced Tomatoes, 1/2 cup pitted dates, roughy chopped,1/4cup distilled white vineger, 2TB dried minced onion, 1tsp salt-free chili powder, 1 to 2 tsp ancho chile powder, 2tbs powdered mustard, 2tsp garlic powder, 1/4 fine sea salt.

Directions
Put all ingredients into small saucepan, cover and cook over medium heat, stirring occasionally.

Classic White Salsa

Ingredients
3 tbsp. butter
3 tbsp. flour
2 cups liquid (at least 1/2 milk) 
Salt and black pepper to taste

Directions
Make a roux by melting the butter in a saucepan and adding the flour all at once, whisk constantly to form a smooth blonde paste. Cook the roux, but do not brown it. 
Within a few minutes the roux should be smooth and very thick. Whisk continually. Add half of the milk and continue to whisk the sauce constantly. Add the remaining liquid, a little at a time until the proper consistency is achieved. If more liquid is need, use additional milk. Continue to whisk for a few more minutes. For finish add salt and white pepper to taste. 

Chimichurri Souce - English and Spanish

INGREDIENTS

• 3 tbsp dried oregano

• 3 tbsp Dried parsley 

• 1 tbsp ground pepper

• 2 cloves garlic or 1 tablespoon dried

• Hot water 

•  1/2 tsp Salt 

•  4 tbsp White vinegar 

• Oil 

PROCEDURE

1. Place the oregano, parsley, red pepper, dehydrated garlic in a bowl
2. Add hot water to cover for moisturizing
3. Add salt, white vinegar and oil
4. Store covered in refrigerator seven days

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INGREDIENTES

• Orégano deshidratado 3 cdas

• Perejil deshidratado 3 cdas

• Ají molido 1 cda

• 2 dientes de ajo o 1 cda deshidratado 

• Agua caliente c/n

• Sal 1/2 cda

• Vinagre blanco 4 cdas

• Aceite 200 cc

PROCEDIMIENTO

1. Colocar el orégano, el perejil, el ají molido, el ajo deshidratado en un recipiente
2. Agregar agua caliente hasta cubrir para hidratar
3. Agregar la sal, el vinagre blanco y el aceite
4. Conservar tapado 7 días en heladera

Italian Sauce for pasta

 
Ingredients

• 4lbs of fresh tomatoes, chopped & peeled
• 2 medium onions, chopped
• 4 cloves garlic, chopped
• 1/4 fresh basil, chopped
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 spring parsley
• 4 spring oregano
• Olive oil

Directions

• To start with the sauce, heat olive oil over medium heat in a large iron skilled or heavy saucepan
• Add onion, basil, garlic and salt
• Saute until onion is tender, approximately 5 minutes
• Add tomato, sugar, parsley, oregano. Before you can use the mixer to mix better. Reduce heat and simmer, uncovered for about 15 minutes, stirring often or until sauce has thickened
• Server over cooked pasta and top with Parmesan chesse

Criolla Souce - English and Spanish

INGREDIENTS

• 1 red pepper

• 1 green pepper

• 2 Tomatoes adept (can be done with common tomato)

• 1/2 Onion

• Vinegar

• Corn oil 

• 3 cloves garlic

• 2 tbsp Parsley


• ½ tbsp fresh oregano

PROCEDURE

1. Chop onion, tomato (remove seeds) and peppers into small cubes and set aside
2. Mince the garlic and parsley
3. In a bowl mix the vegetables, garlic and parsley, add the oil and vinegar. Season with salt and pepper
4. Add closed jar in the refrigerator up to 5 days

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INGREDIENTES

• Pimiento rojo 1

• Pimiento verde 1

• Tomates perita 2 (se puede hacer con tomate comun)

• Cebolla 1/2

• Vinagre de alcohol

• Aceite de maíz c/n

• Ajo 3 dientes

• Perejil 2 cdas

• Orégano fresco ½ cda

PROCEDIMIENTO

1. Picar la cebolla, el tomate (retirar las semillas) y los pimientos en cubos pequeños y reservar
2. Picar el ajo y el perejil
3. En un recipiente mezclar los vegetales, el ajo y el perejil, agregar el aceite y el vinagre. Condimentar con sal y pimienta
4. Guardar en frasco cerrado en heladera hasta 5 días