JoeCanDoIt
Assistant Cook
Hello everyone,
My family is from Argentina and I have a problem about chimichurri in the United States because no one does it correctly. I have yet to find a restaurant that serves proper chimichurri. Even the Argentine restaurants around don’t seem to do it correctly.
This led me to search for commercially available chimichurri but all of the options look horrendous. My biggest issue is that dry ingredients are used and often times the parsley is brown in color, as opposed to a brighter green.
For this reason I have began researching on how to share my family’s recipe with the rest of the world. I plan to produce small batch chimichurri to share with friends and family, but I want to do so in a way that is food safe. Eventually I would like to connect with local boutiques and restaurants.
My two big questions:
1. What are the best ways to seal/can chimichurri? There is a lot of olive oil involved, so I do know this is an issue with water bath canning.
2. Is there anyway to preserve the color of parsley? I personally feel that the color of commercially available chimichurri is very off putting.
Any advice/input is greatly appreciated.
Thank you everyone!!
My family is from Argentina and I have a problem about chimichurri in the United States because no one does it correctly. I have yet to find a restaurant that serves proper chimichurri. Even the Argentine restaurants around don’t seem to do it correctly.
This led me to search for commercially available chimichurri but all of the options look horrendous. My biggest issue is that dry ingredients are used and often times the parsley is brown in color, as opposed to a brighter green.
For this reason I have began researching on how to share my family’s recipe with the rest of the world. I plan to produce small batch chimichurri to share with friends and family, but I want to do so in a way that is food safe. Eventually I would like to connect with local boutiques and restaurants.
My two big questions:
1. What are the best ways to seal/can chimichurri? There is a lot of olive oil involved, so I do know this is an issue with water bath canning.
2. Is there anyway to preserve the color of parsley? I personally feel that the color of commercially available chimichurri is very off putting.
Any advice/input is greatly appreciated.
Thank you everyone!!