Kitchen Witch: Michelle Pauline’s Chimichurri Bitches!
Michelle Pauline’s Chimichurri Bitches!
Prep time: 30 minutes
Welcome to Kitchen Witch’s Food Alchemist, my new guest chef feature. For this inaugural post, I’m psyched to share Chimichurri Bitches! sauce.
Guest chef Michelle Pauline is the star behind this particular creation. A visual artist, sculptor, and art instructor, Michelle is also a top-notch culinarian. Her take on classic Argentinian chimichurri verde, Michelle’s recipe offers a variation that includes cilantro.
A mistress of grilling & cooking on an open campfire (or any dang fire she can tame with a metal grate, her fire resistant gloves, and a foil baking pan), Michelle debuted her Chimichurri Bitches! at our annual artist-girls camping trip this past June. And, my Goddesses, were we treated to the deliciousness of her foodie mastery. Super happy campers, indeed!
A spectacular condiment on anything (seriously, our morning scrambled eggs leapt at the chance to be so bathed), Chimichurri Bitches! was, simply put, the crowning statement of Michelle’s campfire tacos, a dinner offering that paired well with the incredible sunset descending on our campsite. As one of three vegetarians in our troop, I about wept after the first bite of toasted corn tortilla crammed full with a combo of perfectly roasted sweet potatoes, red and yellow bells, jalapeños, and tart tomatillos slathered in Chimichurri Bitches! perfection.
While the parsley version is a superb homage to traditional chimichurri, I am a devotee of cilantro. This tangy goodness is perfectly tailored to leave a luscious bite of jalapeño and red pepper flake on the tongue, while the bold earthiness of the cilantro and parsley with the oregano enhances main dish players, such as caramelized roasted veggies and, per tradition, grilled meats (from the raves of the carnivorous campers, the chicken tacos were bomb diddy). It is the best chimichurri I’ve spooned over anything!
Like its creator, this sauce is unpretentious, big-hearted, adventurous, unique, and just a bit mischievous. Cheers to Chimichurri Bitches!, campfires, sunsets, and super rad girlfriends. Thanks, Michelle, for the recipe that follows!
1 bunch flat leaf parsley (see option variation below)
8 cloves garlic
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
Juice from a 1/4 lemon
1 teaspoon dried oregano
1 roasted jalapeño
1 teaspoon dried red pepper flakes (this can be done to taste, but it needs at least a little bit)
1 teaspoon black pepper
1/2 teaspoon salt
Add 1/2 bunch cilantro instead of parsley
Roast jalapeño by pre-heating a frying pan or seasoned cast iron skillet over high heat. Add jalapeño pepper, turning pepper to sear each side. You want them charred but not burnt, as they will get bitter. Continue until the entire skin of the pepper skin becomes blackened. The flesh should feel soft to the touch (be careful when you test—hot stuff!). Transfer to a bowl and cover with plastic wrap. Let them sweat a bit to cool and then peel and remove the stem (see note on the seeds below).
Peel garlic cloves and roughly chop using a food processor (or blender).
Add the fresh herb of choice (parsely or cilantro) to the processor and pulse to roughly chop.
Toss the rest of the ingredients into the processor and blend up, but not too much. You don’t want to make the herbs bitter with too much processing.
Transfer to a jar and let this baby marinate in its own juices for a day. This shit is good on anything! Even cardboard.
Note on jalapeño seeds & heat–they are hot: if you don’t want as much heat in your sauce, once the pepper has cooled, remove the seeds…..tee hee, I said, “heat in your sauce”!
Content & photos by Tess. Lotta (© 2017 Tess. Lotta)
Recipe by Michelle Pauline (© 2017 Michelle Pauline)