60 g red wine vinegar. Â· 160 g extra virgin olive oil. Â· 1 tsp sea salt. Â· 1 - 2 garlic cloves. Â· 1 red onion (appro
CHIMICHURRI ACTIVE TIME
Makes 440 g
· 60 g red wine vinegar · 160 g extra virgin olive oil · 1 tsp sea salt · 1 - 2 garlic cloves · 1 red onion (approx. 165 g), cut into quarters · 1 fresh jalapeño, trimmed · 2 bunches fresh coriander, leaves and stalks only (approx. 80 g) · 2 sprigs fresh flat-leaf parsley, leaves and stalks only · 2 tbsp fresh oregano, leaves only
1 Place a jug onto mixing bowl lid and weigh vinegar and oil into it. Set jug aside. 2 Place all remaining ingredients into mixing bowl and mix 5 sec/speed 6. Scrape down sides of mixing bowl with spatula. 3 Mix 1 min/speed 6, slowly pouring reserved oil mixture through hole in mixing bowl lid. Transfer into a sealable container and store in refrigerator until ready to serve.
· jug · sealable container
· You can store this sauce in the refrigerator for up to 3 days. To book your TM5 Cooking Experience, get in touch with your Consultant, contact us online or on 0800 766 966.