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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 11 listed ingredients.
- Set aside about 60 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
For red chimichurri, use 50 ml red wine vinegar instead of white wine vinegar, and add 1 peeled, seeded, finely chopped tomato and ½ red bell pepper, seeded and finely chopped, instead of green pepper.
Adapted from the source recipe's notes.Method
- 01
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.
- 02
Allow to rest for 30 minutes.
- 03
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.
- 04
Allow to rest for 30 minutes.
- 05
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.
- 06
Transfer to an air-tight container and refrigerate overnight at least, or better, for a few days.
- 07
When needed, remove from refrigerator about 30 minutes ahead of time to allow the oil to thin out again. Stir well and serve.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Gveret Tered; view original image record .
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