Chimichurri is a popular condiment that is the specialty of Argentina and Uruguay. It is traditionally made using raw ingredients such as finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. Chimichurri may be used as a marinade or basted onto meat as it cooks or spooned onto the cooked meat as it rests. Chimichurri is often served as an accompaniment to asados (grilled meats). It may be served with grilled steaks or roasted sausages, but also with poultry or fish.
½ cup extra virgin olive oil
2 tbsp red wine vinegar
½ cup parsley, finely chopped
3-4 cloves garlic, minced
1 red chilies, deseeded and finely chopped. Use 2 if the chilies are small
½ tsp fresh oregano or ¾ tsp dried oregano
1 tsp sea salt
½ tsp crushed black pepper, adjust to taste
1 Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes at least, preferably for 2 hours, to release all the flavors into the oil before using. It can be prepared in advance and refrigerated for 24 hours, if needed.
2 Use chimichurri to marinate meats prior to baking or barbecuing. While grilling meats, use the chimichurri for basting or spread it over the meats after grilling. If you grill the meats marinated using chimichurri, the parsley, oregano, garlic and chillies in the chimichurri might burn and give the meat an undesirable flavor.
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