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Chimichurri

This punchy sauce is traditionally served with barbecued meats in Argentina. It complements all types of meat but is especially good with chicken. A brightly coloured sauce with garlic, herbs, vinegar and lots of flavour.
Prep Time 20 mins
Total Time 20 mins
Ratings: 4.8 from 2 votes
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 2
Ingredients
  • 1 tbsp dried chilli flakes
  • 1 tbsp dried oregano
  • 2 tsp white pepper
  • 1 cup packed parsley leaves
  • 1 onion (finely diced)
  • 4 clove garlic (crushed)
  • 1 red capsicum (finely diced)
  • 125 ml olive oil
  • 50 ml cider vinegar
  • 25 ml balsamic vinegar
Instructions
  1. 1

    Mix all the dry ingredients together in a bowl.

  2. 2

    Add the onion, garlic, red pepper and parsley.

  3. 3

    Add the rest of the ingredients, and mix together.

  4. 4

    For best results leave at least 2 hours for the flavours to combine.

  5. 5

    Store in the fridge in a sealed jar for up to 2 weeks.

Note

Tip: if you want a hot Chimi, replace the red capsicum with 1 small red chilli.

 

View online: https://elgustoglobal.com/recipe/chimichurri-3/