Grandma's Chilean Chimichurri Sauce
By: Noelle Ferrada Kelly
Published: Tuesday, March 30, 2010 - 9:29am

Ingredients




1 cup medium Pace Picante Sauce
 cup olive oil
1/4 cup apple cider vinegar
2/3 cup cilantro, chopped
2 cloves, minced
1/2 cup green onions, chopped
4 tablespoons water
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon sugar

Preparation

1 On a cutting board, chop the cilantro finely. 2 In a small bowl, add all the ingredients and mix well. Can be made the night before 3 Can also be refrigerated before serving with meal. 4 Sauce goes well with Grilled Beef or Vegan "Beef"

About


Ever since I heard about the earthquakes in Chile, I felt sad that I had not met most of my distant relatives, from cousins to aunts and uncles. I lost my Chilean grandmother to bone cancer 7 years ago and to this date it still bothers me that I did not know much about her and her life. What she did leave me were memories of her most wonderful cooking. 
She never focused on recipes and she really did not have a chart of measurements. I think it was on one occasion that I asked if I could come over and she could teach me a little about the recipes she always made. I told her that I wanted to share this with my future family. Sure enough, a date was set and I came over. She showed me how to make Pan Amasado, which are Chilean-style bisquits eaten during tea or with a meal. Yet again, I could not write them down, as told by my grandmother, but memorize them. Sadly, I was only shown how to make 2 to 3 recipes. The other recipes I remember by watching her making it for a dinner or I remember simply my taste and flavor. 
I remember her making this sauce ALOT and thank her for making it be the best part of a meal.