I had this idea a while ago, that is to make a chimi churi using mostly green vegetables. It’s West African thing, I think, and I quite like the idea. So I made it and ate it with a steak, and while I liked it, I wanted more from it. So the next time I made it I juiced it, strained it and cooked it down a bit before finishing it with butter. It was a hit. So now its getting quite refined. This batch, I made with garlic and ginger and a shallot as well as green onions. I also used 2 poblano peppers and 2 sorranno peppers along with a green bell pepper and a few stickes of celery. I put a bunch of cilantro and bunch of parsley in as well and a bunch of dandilion greens too along with a pile of spinac. I juiced it for a long time them ran it through the chinois.
I cooked it down before adding
- Fish sauce
- Soy Sauce
- Sugar
- Lemon juice
- Orange juice
I peeled the shrnimp from the peri peri meal the night before, and boiled them in beefstock till they had infused the stock with the flavor, then I added that to the sauce as well.
This version is epic because it has so many layered flavors and the heat is wonderful.
It will be served as the steak sauce tonight and we will use leftovers to season the burgers we have coming up soon.
My Life: A Memoir 