Traditional CHIMICHURRI sauce

Traditional uncooked south American sauce, a fresh and tasty table condiment for grilled meats. There are a few variations of this sauce, this is the version made in Argentina to accompany a good barbecue. Fantastic with barbecued sausages in a crusty French bread! This recipe makes a 250cc jar of chimichurri. Argentinian chimichurri uses “ají molido” that is crushed dried sweet red peppers. This is not easy to find outside of South America, although you may be able to find it in Latin American stores or online. Some people replace it with crushed chillies; although this is not a bad substitute, it makes the Chimichurri spicy, that is not the way the original sauce tastes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a 250cc jar add the dried oregano, crushed pepper, red wine vinegar and water. Give it a good shake to force the dried ingredients into the liquid, and put it to the side.

Step 2

While the vinegar and water mix hydrate the dry ingredients, finely chop the garlic and parsley (leaves only, no stalks) leaving a little texture (not ground).

Step 3

After the dry ingredients have hydrated for at least 10 minutes, add the parsley, garlic, salt and black pepper (if using) to the jar. Cover it and give it a good shake to get a homogeneous mix of the ingredients.

Step 4

Fill the jar to the top with extra virgin olive oil (about 60ml), cover and refrigerate at least overnight. Shake well before serving. Enjoy!

Step 5

If you have leftovers, add olive oil until it covers everything and refrigerate.