Chimichurri Sauce (Argentinian Style)
Chimichurri Sauce
Chimichurri is a loose oil-based condiment used to accompany barbecued meats or churrasco. Originally from Uruguay and Argentina. I love it on everything from grilled meats to vegetables. Make it as spicy as you like or not, whatever you like. One key is to use red wine vinegar as this is works better than a white or balsamic vinegar. I like to hand chop and mince all ingredients rather than using a food processor (which makes it more of a baby food consistency).
INGREDIENTS:
1/2 cup fresh parsley (finely chopped)
2 Tbsp red wine vinegar
1/2 cup extra virgin olive oil
4 cloves garlic (finely minced)
1 red chili pepper (seeds and veins removed and finely chopped)
3/4 tsp dried oregano
1 tsp coarse salt
1/2 tsp ground black pepper
DIRECTIONS:
Mix all ingredients together in a bowl.
Allow to sit for a minimum of 10 minutes (or cover and refrigerate for 24 hours, if you. have the time). You won’t be disappointed if you let the ingredients macerate in the refrigerator for 24 hours.
Use to baste meats (chicken or steaks) while grilling or barbecuing. But I like to add a couple of tablespoons over your steak to serve. It makes a good presentation and the brightness of the sauce isn’t lost to the grill.