This sauce is on a completely new level. Once tried never forgotten, it should be bottled. Why are they not selling this at the supermarket? it's beyond Pescamama. Come and try it here first and tell all your friends. This will revolutionise your dinner times!
Ingredients
- Whole pot parsley (cut all off don't worry pop the pot outside, water and it'll grow back)
- Whole pot coriander
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp chilli flakes
- 1 clove garlic
- 1 tbsp acacia honey
- Salt and pepper to taste
Ingredients
- Roughly chop the herbs and add all of the ingredients to a blender or smoothie maker, whatever you have to hand.
- Blitz until smooth and silky and add to a serving dish.
- This sauce pairs pefectly with cod fillet strips.
- Here we have chosen England most profound Fish and Chip shops selection by far. The Harry Ramsdens Cod Fillet Strips are by far the best and seeing as we've spent time on our velvetty sauce
Theory: Another popular theory suggests a Jimmy McCurry (or a similar Irish-sounding name) invented the sauce in the early 1800s.
He lived in Argentina as it is believed the Argentina folk could not pronounce "Jimmy McCurry" hence called Chimichurri