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Chilli Chimichurri
Chimichurri is an extremely popular condiment in Argentina, it is served with grilled meats (aldo), poultry, fish and vegetables. I love it with barbecued steak and rotisserie chicken. I is also used as a marinade. The ingredients and texture vary from a smooth sauce to a more salsa like texture. The main ingredients are vinegar, oil, garlic and herbs. Below I have a chilli version but it is just as tasty without, experiment until you find a chimichurri that suits your taste.
Portions: 300-350ml
Preparation: 10-15 minutes
Cooking:
Ingredients
Chimichurri
- 120 ml olive oil
- 120 ml red wine vinegar
- 60 ml water
- 3 tbsp flat leaf parsley
- 2 tbsp oregano
- 2 garlic cloves, crushed
- 1 tsp dried chilli flakes
- 1/2 tsp smoked paprika
- pinch maldon salt
Method
- Place all the ingredients in a food processor and blend until just combined and the ingredients are finely chopped (with some texture).
- Leave for at least 2 hours at room temperature for the flavours to develop.
