A Beautiful Zesty, Oil based Sauce with Vibrant Green Herbs & Red Specs of Chilies throughout creating a Mild Heat. Most notably used with Churrasco and other Grilled/Barbecue meats and Seafood, or to accompany a meal as a Dipping Sauce or as a Salad Vinaigrette. It is an extremely versatile and forgiving sauce, where all the individual ingredients can be adjusted in amounts to suit your taste.
Servings: 8 portions
Equipment
- 1 Tupperware Bowl
- 1 Cutting Board & Knife
Ingredients
- 1/2 C Extra Virgin Olive Oil - light tasting or neutral Oils like Sunflower
- 1/2 C Fresh Parsley - chopped
- 2 1/2 Tbl Red Wine Vinegar
- 3-5 Cloves Garlic - finley Chopped
- 1-2 Whole Red Chilies - or use of 1 tsp of Aji Molido, Chili Flakes, or Aleppo,
- 1 tsp Dried Oregano - or 1 Tbl of Fresh Oregano
- 1 tsp Sea Salt - or more
- 1/2 tsp Black Pepper - or less, especially when using Hot Chilies
Instructions
- Wash, remove and discard the Parsley Stems, only chopping the Leafy parts. Finley chop Garlic and Chilies with the seeds removed or included for spicier.
- Combine and mix all the ingredients together in a small bowl. Set aside to rest on the counter for 10 minutes before using. Preferably let rest for 24 hours before use.
- Adjust the Salt & Pepper, Acidity and/or Heat if needed. Mix again before serving. If refrigerating, take out to rest to come to room temp and mix again before serving.
Notes
While the Chimichurri can be used in as little as a 10 Minutes rest. Better flavors are developed the longer it ages. Chimichurri can last in the fridge for up to 3 weeks or frozen in ice cube trays for 6 months.
Red Chimichurri
Make the below modification to the Green Chimichurri to make Red Chimichurri- Optionally reduce the Parsley by half
- Add 1 Roasted Red Pepper, skin removed and minced or use 1/2 C Pimento Paste (Sweet and/or Hot for Spicy)
- Add 1/2 Tbl good Quality Smoked Paprika
- the Acid can be exchanged with Lemon Juice