Red “Chimichurri” Salsa

Red “Chimichurri” Salsa

I have to admit, I wasn’t sure what to call this dish. I decided to call it a salsa, rather than a chimichurri.

Chimichurri sauce is a lovely marinade for meats or it can be spooned over cooked meats or seafood. I like to spoon some over grilled foods.

Chimichurri is a mix of herbs, spices, garlic and vinegar. It can be red or green. I like both, but really love the red version.

Red versions often contain red peppers, but not tomatoes. I took a little liberty with the original recipe. I added a ripe tomato. So, salsa it is, with inspiration from chimichurri.

Whatever you call it- it is really good. I nice balance of flavors and a great topper for all sorts of dishes.



Red Chimichurri Salsa


1 chopped sweet red pepper

1 chopped, skinned and seeded tomato

1 chopped onion

2 peeled and chopped garlic cloves

2 bay leaves

2 tablespoons chopped parsley

1/2 cup oil- I like avocado oil

1 cup vinegar- red wine vinegar preferred

1 teaspoon salt

1 teaspoon cracked black peppercorns

1 teaspoon oregano

red pepper flakes to taste

Combine all ingredients and mix thoroughly. Cover and chill for 12 hours before using. It will keep for a for a week or two in the refrigerator. Remove bay leaves before serving. Use as a marinade for meats, poultry and seafood, or serve as a sauce with cooked meats. I like to spoon some over scrambled eggs, too.



Fresh Mango Chutney

Fresh Mango Chutney

If you never had mango chutney, it might be a little hard to describe. When you look at the list of ingredients, it might also seem like an odd combination. Fruit with garlic? Sounds funny, but it works well together- really!!

Chutney is a condiment that has its roots in India. There are plenty of variations out there-but I am partial to mango chutney. Mango chutney is sort of like a sweet pickle relish, but not exactly like a sweet pickle relish. There is the element of sweet and sour, through the combination of fruit, sugar and vinegar. The addition of ginger, garlic and hot sauce just add to the wonderful flavor of the chutney.

Chutney can be used as a side sauce- so it can be served with whatever food you are eating- sort of like cranberry sauce. You can also add chutney to a food before serving- like folding some into your favorite chicken salad. I find myself just spreading some on bread when making a sandwich. It can also be used to cool down the flavor of spicier foods.

Chutney is actually pretty easy to make. Just keep an eye on it so it doesn’t scorch. Once cooled, keep in a jar in the fridge. You could freeze it, if needed. I never seem to have a problem using it up before I have a chance to freeze it.

So here is my recipe.


Fresh Mango Chutney


2 large unripe mangoes, peeled, seeded and diced- about 2 cups

½ c. water

½ c. cider vinegar

1 ½ c. sugar

2 T. peeled, freshly grated ginger root

½ c. raisins

3-4 cloves of garlic, minced

1-2 t. hot sauce- or to taste

Salt to taste


Place diced mango in saucepan and add the water and vinegar. Simmer for 10 minutes, to soften the mango a little. Add the rest of the ingredients and cook over medium/low heat until mixture thickens. This will take about 20 minutes. Stir more often as mixture thickens. Adjust seasonings. Cool, then store in fridge until ready to use. Makes about 1½ cups. Will keep in fridge a few weeks.