Chimichurri (Argentinean Garlic Sauce)
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
4 cloves garlic
1 tsp. kosher salt; more as needed
1 bunch flat-leaf parsley, stemmed and chopped (about 1-1/2 cups, lightly packed)
1 tsp. dried oregano
1 small carrot, finely grated
1/2 tsp. freshly ground black pepper
1/4 tsp. dried red Asian chile flakes
1 Thai chile, stemmed, seeded, and finely chopped
1/2 tsp. grated lemon zest
5 Tbsp. white-wine vinegar or distilled white vinegar; more to taste
5 Tbsp. cold water, or more as needed
1 cup extra-virgin olive oil
Instructions:
Finely chop the garlic on a cutting board and sprinkle the salt over it. Repeatedly scrape the flat side of a knife over the garlic to mash it to a paste. Scrape the garlic paste into a medium bowl and add the parsley, oregano, carrot, pepper, Asian chile flakes, Thai chile and lemon zest. Mix well and add the vinegar and water. Mix again and whisk in the oil. Taste and adjust the seasonings, by adding salt, vinegar, water, or Asian chile flakes: the sauce should be highly seasoned.
Adapted from a recipe by Steven Raichlen.