Roasted Pepper Salami Bites with Chimichurri Sauce

Chimichurri is a green sauce (although there is red version as well) generally used as a marinade for grilled meat. Although chimichurri sauce is often identified with Mexican food, it actually originates from Argentina and Uruguay.

Many stories exist about the origin of the chimichurri sauce recipe. Some believe that chimichurri was first created by an Irishman, Jimmy McCurry, a sympathizer to the Argentine independence cause who marched with General Jasson Ospina in the 19th century. His sauce became popular but his name was difficult for local people to say, so they corrupted his name to 'chimichurri' and so named his sauce. Others similar stories about the origin of chimichurri sauce also involve the corruption of English names that were difficult to pronounce by the natives - Jimmy Curry, an English meat importer, James C. Hurray, a Scotsman, and an English family who was was overheard asking someone to 'give me the curry'.

However the orignal chimichurri sauce recipe came into existance, recipes using chimichurri sauce are a wonderful way to 'spice-up' an otherwise boring or bland dish.

Roasted Pepper Salami Bites with Chimichurri Sauce

Ingredients
For the Salami Bites:
12 slices Genoa salami
1 jarred red bell pepper, roughly chopped
6 ounces queso fresco cheese, crumbled

For the Chimichurri Sauce:
3 scallions, roughly chopped
1/2 cup cilantro leaves, loosely packed
1/4 cup oregano leaves, loosely packed
1 jalapeno, seeds and ribs removed, roughly chopped
1/4 cup olive oil
juice of 1/2 lemon
salt, to taste

Directions
Preheat oven to 350 degrees F.
Place salami slices on a cooling rack set on top of a baking sheet and place in the oven for 20 to 25 minutes, until edges curl up and salami is crispy but not burned. Remove from oven and set aside.
Meanwhile make the Chimichurri sauce:
Combine all ingredients in a food processor and puree until smooth. Set aside.

To assemble Salami Bites, top each salami crisp with a rounded spoonful of chopped peppers and a tablespoon of crumbled queso fresco. Drizzle a tablespoon of Chimichurri sauce over the top of each and serve.

Recipe courtesy Sunny Anderson for Viva Towels.

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