Chimichurri

Acid strips rendered fat off the tongue between bites. That is the whole job.

Long-cooked collagen goes rich and flat; raw acid puts the edges back on.

Dried, not fresh. Carvacrol survives a day sitting in vinegar; leaves do not.

Hot split chorizo on bread with cold green sauce. Two temperatures, one bite.

Gamy fat wants raw allium. The parsley reads as mint without the sweetness.

Roast starch is the only thing that takes the sauce and calms the vinegar.

Grilled skin plus raw acid. No marinade: the sauce goes on after the char.

Raw allium doubled. One macerated in the acid, one chopped through it.

Charred flesh is smoky and sweet, which is precisely what the sauce lacks.

Warm beans absorb the vinegar and the oil, becoming a salad by accident.

Grilled tentacle takes acid better than lemon manages. Chewy needs sharp.

Chimichurri as mignonette; the oregano is what makes it stranger and better.

Parsley and berry share green hexenal. The vinegar behaves as balsamic does.

Bitter fat under raw garlic and acid, which is what mole is doing anyway.