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| Photograph by Marcus Nilsson |
This tangy sauce was made as an accompaniment to Tri Tip cooked on a smoker. We really enjoyed it! It was the closest we've gotten to making a chimichurri sauce comparable to what we've had in restaurants. Following the Bon Appetit recipe, we decided we wanted to change a couple of things. First, the sauce was really oily. When you spooned it on to the plate, the green solids sat in a pool surrounded by yellow oil. In the picture above, it looks like it should be more of a paste. In addition, our herbs were completely pulverized by our Magic Bullet, so we need to just add those at the end and pulse it a little. Finally, the sauce seemed to be missing a little zing, so we added some trusty sriracha sauce.
I've tweaked the original recipe to incorporate the changes we would like to make to the sauce.
Ingredients
6 oil-packed anchovy fillets (pat dry with paper towel to absorb oil)
4 chopped garlic cloves
1/2 cup extra virgin olive oil
2 Tablespoons drained capers
1 Tablespoon lemon juice
A squirt of sriracha sauce
3/4 cup chopped parsley
1/2 cup chopped mint
Directions
Add the first six ingredients to a food processor and process until anchovies and garlic are blended. Then add the herbs and pulse to combine. (When in doubt about the amount of herbs, put in more!)
Season with salt and pepper to taste.
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