Well here it go. i tried a southwestern chimichurri i got from the emeril green cooking show and i search that exact recipe in here http://www.wholefoodsmarket.co…/recipe.php?recipeId=2248 and it blew my mind. I cook some big bay scallops and big shrimps with some Snapper fillets i bought. :0( yea i know i will burn in hell :redcard:but you might know my situation by now) Once everything was cooked i drizzle this sauce on top and Kaboooomm:thumbsup2::thumbsup2: And i got a lot of tostones on the side with same sauce. I'm about to go to bed and i feel in heaven:D
Southwestern Style Chimichurri Sauce
Makes about 1 1/2 cups
Traditionally, this sauce is tangy, but not necessarily spicy. Here it is "heated up" with the chile peppers featured in Southwestern cooking. Try New Mexico's famed Hatch chiles for a milder sauce, jalapeños or serranos if you like it spicier.
Ingredients
1 cup chopped Italian parsley
4 garlic cloves, finely chopped
2 tablespoons chopped oregano (or 2 teaspoons dried)
2 tablespoons finely chopped onion
2 tablespoons minced fresh chiles (mild and/or spicy)
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra virgin olive oil
Salt and pepper to taste
Method
Place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Use for basting and dipping with everything from beef to chicken to seafood steaks. Keeps in refrigerator up to 1 week.