Chimmichuri is ketchup of Argentina and loved all over Latin America and now around the world. The delicious condiment is served with grilled meats and a thousand different ways limited only by ones imagination. I love it over grilled vegetables, fish, eggs and mixed with rice. It’s herbaceous piquant flavors perks up any meal it’s added to.
This recipe makes about a cup of chimmichuri sauce
- 1 cup fresh cilantro including tender stems, organic preferred
- 1 cup fresh flat-leaf parsley with tender stems, organic preferred
- 2 tablespoons finely chopped fresh oregano or 1tablespoon dried oregano
- 3/4 teaspoon sea salt or as needed
- 2-3 fat garlic cloves chopped
- 1 small white onion or shallot finely chopped, optional
- ½ -1 teaspoon of red chill flakes depending on your heat level
- ½ cup good quality extra-virgin olive oil
- ¼ cup red wine vinegar, preferably
- In a food processor, place garlic and onion, and pulse several times until chopped. Add cilantro, Italian parsley and oregano pulse again. Add oil, vinegar, Chile flakes and salt. Stir until combined. Set aside in small serving bowl.
- NOTE: If you prefer a smooth sauce like the one in the jar blend everything until smooth.
Try these recipes
Roasted Veggies, mashed purple potatoes with chimmichuri sauce
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