Buccaneer chimichurri
This sauce is based on a Caribbean multi-herb flavoring paste called Green Seasoning. Originally it was a mixture used to season and flavor game meats before they were smoked for preservation in a process said to be created by the Buccaneers—the original pirates of the Caribbean.
We like to process the paste into a smooth sauce, with the addition of a good quality olive oil and lime juice to replace the white vinegar that is traditionally used. Because this sauce is an explosion of green herb flavor, it can be used either as a marinade, a brushing sauce for barbecue meats or even like a chimichurri on top of a beef or lamb burger or grilled steak.
Ingrediënten
MAKES: 480 ml
- 2 bunches flat leaf parsley leaves only
- 2 bunches culantro or cilantro leaves only
- 1 bunch scallions trimmed
- 1 bunch fresh oregano leaves only
- 1 bunch fresh thyme leaves only
- 3 shallots
- 10 cloves garlic
- ½ habañero pepper stemmed and seeded
- 1 tbsp 18 g salt
- 120 ml freshly squeezed lime juice or more as needed
- 240 mlolive oil
Instructies
- Place the parsley, culantro, scallions, oregano and thyme in a food processor and process to a rough paste.
- Add the shallots, garlic, habañero pepper and salt and continue to process until the paste becomes smoother, about 1 minute.
- Pour in the lime juice slowly, while processing, until you achieve a smooth paste.
- Add the oil in a thin stream while processing until the sauce is thick and well incorporated.
- Store in an airtight jar in the refrigerator for up to 1 week.
Notes / Tips / Wine Advice:
Serve as a topping on beef or lamb burgers or just before serving a grilled steak like London broil.
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