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Good afternoon and welcome to the good
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plates kitchen. Today I would like to
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talk to you about chim chur and an easy
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way to make it in the food processor.
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And yes, the song from Mary Poppins is
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running in my head right now. Chim chimy
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chim chimy chim Jim chy. Anyway, this is
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what we're talking about. Okay. So, if
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you haven't heard about if you haven't
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heard about that, it is a
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Argentinian sauce that is used a lot on
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meats. It's used on vegetables. It can
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be a marinade. It can be a just a sauce.
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It's very, very versatile. And the way
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that it's usually made is usually made
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by chopping things very very finely and
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using a mortar and or a um mortar and
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And that can get tedious really really
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fast. So I was kind of like, okay, I
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really want to make this. How am I going
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to do this? Okay, let's try the food
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processor. Guess what? It works
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beautifully. So what you want to do is
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you want to prep your ingredients. Star
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of the show is dried oregano. This is a
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very herbal flavor. It's dried oregano
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and parsley which together make a
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beautiful, beautiful marriage. And a lot
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of garlic. And then we have red pepper
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flakes for heat, paprika for charm,
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cumin, which is one of those wonderful
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spices, olive oil, red wine vinegar,
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which provides acid, salt, and freshly
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ground black pepper. And all that goes
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into the food processor.
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It's very, very easy. You put it in the
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food processor. And you don't want to
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make it into a paste. So, what you want
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to do is you want to use the chop. So,
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chop, chop, chop, chop, chop, chop,
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chop, chop, chop, chop, chop. Maybe
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about 15, 20 seconds, something like
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that on a pulse chop. And there you have
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it. It's all done. And you take it out
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and you taste it. You can adjust it for
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seasoning if you think it needs maybe
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you want to put some lemon in it. Maybe
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you want to put more heat in it. Maybe
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you want to put more red pepper flakes.
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But that's up to you. That's your taste.
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And then you can take that wonderful
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stuff and you can put it in a
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jar and put it in your refrigerator to
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use for other foods. Or you can do like
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I do and you can marinate meat with it.
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And what I do is I take the meat and I
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put it in a vacuum sealable bag. I used
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flap meat and I put a whole bunch of
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that wonderful chim churi on it. Sealed
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the bag, put it in the freezer. Then I
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had some chicken thighs. I did the same
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thing with them and put them in a bag.
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Put the chicken put the chim cherry,
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sealed it, and put it in the freezer.
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Now, what's going to happen is some
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night when I really don't feel like
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cooking, I have an absolutely excellent
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dinner that everybody's going to love.
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So, my recommendation to you today is to
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get some of those herbs, get it
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together, put it in your food processor,
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and we'll see you next time on The Good
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Plate. Thanks for listening. As always,
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forever forward, forever flavorful. Yum,
