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Ten or twelve years ago when I worked for Hartmann Luggage Co., I had the opportunity to travel to South America to work with a small leather goods supplier.  One of the great pleasures of international travel is discovering new foods.  Though now, Chimichurri is more of a known condiment that when I was discovering it, I still find it a wonderful exotic addition to a eating palate.
Bon appetite!!
-David Bloom



Chimichurri Recipe


Here is my personal favorite recipe for chimichurri. You can mix it all together but I prefer to go through a 3-step process while preparing the sauce.

1/2 Cup Olive Oil

1/4 Cup Red Wine Vinegar

1/4 Cup Water

1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)

1 medium onion; finely chopped

4 cloves garlic; finely minced

1/2 of a red bell pepper; seeded and finely diced

1 tomato; peeled, seeded, finely chopped

1 Tablespoon dried oregano

1 Tablespoon paprika

1 Teaspoon bay leaf (laurel); very small flakes

1 Tablespoon coarse salt

1 Teaspoon ground black pepper
hot chili flakes to taste










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