March 7 2013
Guppy's Avocado Chimichurri
This month’s recipe is a twist on the Argentinean condiment, Guppy's Avocado chimichurri. You can serve this with your favorite steak, char grilled swordfish, mahi mahi, tuna, and cobia. Have a great March and a Happy Easter.
4TB. – Fresh garlic cloves (minced)
4TB. – Spanish onion (minced)
1 cup –fresh Avocado (chopped)
2TB. – fresh Italian Parsley (chopped)
2TB. - fresh cilantro (chopped)
2TB. - fresh oregano (chopped)
1 tsp. – fresh mint (chopped)
1tsp. – ground sea salt
1 /2 tsp. – fresh ground white pepper
2 oz. – champagne vinegar
Juice of half a lemon
1 pinch red chili flakes
2 oz. extra virgin olive oil
1) In a kitchen aid mixer, or similar style fitted with a whip attachment, place all ingredients in except AVOCADO and OLIVE OIL, and blend on medium speed to incorporate. Blend for 2 to 3 minutes.
2) Slowly pour in olive oil until well incorporated. Last, place avocado in and blend in until just incorporated leaving the sauce a bit chunky. Place in an air tight container and chill. Can be stored for 3 day’s.