Green sauce with empanadas at Argentinian restaurant
- gtrekker2003 Apr 10, 2005 10:00 PM
I went to an Argentinian restaurant in Chicago several months ago and still have the green sauce they served with the empanadas on my mind. Anybody know how to make it? I just remember it being green, garlicy, and heavenly!
If it's chimichurri, I just made it last night for the first time to liven up some flank steak. Found a recipe on epicurious for steak and chimichurri toasts, and just left out the bread. Only change I would make is to use less oil, otherwise it got rave reviews.
i read about your specialty on the net which create
so much differences between curtain part of of what i knew.now do you have means or method of preperation which i may search to find?
That's unusual because I have never had an empanada with chimichurri, they usually come with the pureed "salsa verde," which is made with cilantro. Chimichurri is for putting on meat. All jarred chimis I have had have been poor, you pretty much need to make your own. The key ingredients are parsley, garlic, oil, and vinegar.
It probably has a lot of ground-up cilantro (coriander). I find that this is much fresher and cheaper at Asian markets than supermarkets. Try making a sauce by adding minced garlic, chopped tomatillos, and chopped green chilies, plus a little oil to hold it together. This is really good!