Argentina / Sauces & condiments
Chimichurri
Chimichurri is a South American sauce for meats, consisting primarily of oil, vinegar, parsley, red chilli, and herbs. There are many different variants of chimichurri, and every cook will have their own private recipe. Chimichurri can be used as a marinade or sauce for grilled or roasted meats, or as a dipping sauce for empanadas.
Ingredients
- olive oil100 ml
- white wine vinegar50 ml
- water50 ml
- flat-leaf parsley, chopped1 bunch
- onion, medium, finely chopped1
- garlic, finely minced4 clove
- red chile flakes, to taste
- oregano1 tbsp
- paprika1 tbsp
- sea salt flakes1 tbsp
- ground black pepper1 tsp
- thyme, finely chopped1 tbsp
- lemon juice1 tsp
- bay leaf, small flakes1 tsp
- coriander, finely chopped1 tbsp
- green bell pepper, seeded and finely chopped1/2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Combine all the ingredients except the oil, vinegar and water in a large bowl and mix together well, ensuring all the herbs and spices (especially the salt) are distributed evenly.
Allow to rest for 30 minutes.
Bring the vinegar and water to the boil, add to the other ingredients and mix well. This helps to soften the taste of the onion and garlic.
Allow to rest for 30 minutes.
Add the oil and mix well. If the liquid part doesn't cover the ingredients add oil water and vinegar in a 2:1:1 ratio to cover them.
Transfer to an air-tight container and refrigerate overnight at least, or better, for a few days.
When needed, remove from refrigerator about 30 minutes ahead of time to allow the oil to thin out again. Stir well and serve.
