Let's Dip

Chimichurri Sauce Recipe

The six weeks or so, in which we celebrate the Jewish holidays, calls for unreasonable amounts of food. It’s like making 20 Christmas or Thanksgiving dinners. Unlike on sabbath, Orthodox Jews are able to cook on holidays, so lots of grilling takes place. The weather is still warm, and a bbq is an great way to feed a crowd. To jazz up my red meats, I’ve been serving them with these two homemade dipping sauces. These fresh condiments really liven up the expected burger, steak, or London broil. They look really cute served side by side in small, individual bowls near each guest. Double or triple ingredients as needed.

Ingredients:

• 1 cup packed fresh parsley, washed and dried

• 5 medium cloves garlic, peeled

• 2 tablespoons fresh oregano leaves

• ½ cup extra-virgin olive oil

• ¼ cup red wine vinegar

• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

• 1/4 teaspoon red pepper flakes

Directions:

Place parsley, garlic, and oregano in the work bowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.

Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes. Use immediately or store in the refrigerator for up to 2 days.

Let’s Dip Again; Spicy Ketchup

Ingredients:

• 1/2 cup ketchup

• 2 tablespoons dark brown sugar

• 1 tablespoon apple cider vinegar

• 1 tablespoon molasses

• 2 teaspoons hot sauce

• 2 teaspoons Worcestershire sauce

• 2 teaspoons of your favorite barbecue rub

• 1/2 teaspoon yellow mustard

• 1/4 teaspoon onion powder

• 1/4 teaspoon garlic powder

Directions:

Whisk together ketchup, brown sugar, vinegar, molasses, hot sauce, Worcestershire, barbecue rub, mustard, onion powder, and garlic powder in a small bowl. Use immediately or transfer to an airtight container and store in refrigerator for up to a month.