How to Make a Delicious Chimichurri Sauce
Chimichurri sauce gained its popularity as a healthy way to add flavors to meats since it's origins in Argentina.
While frequently used as a marinade, chimichurri sauce is also delicious as a topping for all types of grilled dishes.
This popularity has spread across the world due to its low cost and ease of preparation.
The name is attributed to a 19th century Irishman named Jimmy McCurry who was the first to prepare the sauce while in Argentina traveling with native troops.
The sauce became popular with the Argentineans but the name was difficult for them to say and soon morphed from Jimmy McCurry to chimichurri.
As with most sauces, preparation is key in making chimichurri.
Luckily the preparation is pretty simple.
Gather all your ingredients together and make sure they are well washed and clean.
Here's a list of ingredients you'll need: ½ cup Olive Oil ½ cup Parsley, chopped ¼ cup Red Wine Vinegar ¼ cup water 1 tbps dried Oregano, Thyme, Basil or any combination of the three 4 cloves Garlic; finely minced 1 medium onion; finely chopped 1 tbsp paprika 1 tsp coarse salt 1 tsp ground black pepper 1 tomato; peeled and finely chopped ½ red bell pepper; seeded and chopped finely hot chili flakes You don't need much advance prep to make this sauce, it should only take about 10 minutes.
But it does need to set for two hours (overnight is preferable) before serving.
Most of the 10 minutes will be spent chopping the herbs, tomatoes, garlic and peppers.
In a large bowl, add the dry ingredients together and toss well.
Ensure that the salt is spread evenly throughout the ingredients.
Next add the vinegar, oil and water.
Mix everything well so that the liquids completely cover the rest of the ingredients.
Transfer the mixture to a clean bowl or jar that you can cover.
Cover and place in the refrigerator for at least 2 hours, if you can leave it overnight the flavors will blend all that much better.
One of the beauties of this sauce is that there are many variations that you can try.
If you love the taste of garlic, by all means increase the garlic to taste.
Experiment with the mingling of herbs and spices, onions and tomatoes.
Throw in some cilantro if you like or substitute shallots for the onions.
While this basic recipe will give you the flavor of authentic Argentinean food, don't be afraid to put your own personal stamp on it.
While frequently used as a marinade, chimichurri sauce is also delicious as a topping for all types of grilled dishes.
This popularity has spread across the world due to its low cost and ease of preparation.
The name is attributed to a 19th century Irishman named Jimmy McCurry who was the first to prepare the sauce while in Argentina traveling with native troops.
The sauce became popular with the Argentineans but the name was difficult for them to say and soon morphed from Jimmy McCurry to chimichurri.
As with most sauces, preparation is key in making chimichurri.
Luckily the preparation is pretty simple.
Gather all your ingredients together and make sure they are well washed and clean.
Here's a list of ingredients you'll need: ½ cup Olive Oil ½ cup Parsley, chopped ¼ cup Red Wine Vinegar ¼ cup water 1 tbps dried Oregano, Thyme, Basil or any combination of the three 4 cloves Garlic; finely minced 1 medium onion; finely chopped 1 tbsp paprika 1 tsp coarse salt 1 tsp ground black pepper 1 tomato; peeled and finely chopped ½ red bell pepper; seeded and chopped finely hot chili flakes You don't need much advance prep to make this sauce, it should only take about 10 minutes.
But it does need to set for two hours (overnight is preferable) before serving.
Most of the 10 minutes will be spent chopping the herbs, tomatoes, garlic and peppers.
In a large bowl, add the dry ingredients together and toss well.
Ensure that the salt is spread evenly throughout the ingredients.
Next add the vinegar, oil and water.
Mix everything well so that the liquids completely cover the rest of the ingredients.
Transfer the mixture to a clean bowl or jar that you can cover.
Cover and place in the refrigerator for at least 2 hours, if you can leave it overnight the flavors will blend all that much better.
One of the beauties of this sauce is that there are many variations that you can try.
If you love the taste of garlic, by all means increase the garlic to taste.
Experiment with the mingling of herbs and spices, onions and tomatoes.
Throw in some cilantro if you like or substitute shallots for the onions.
While this basic recipe will give you the flavor of authentic Argentinean food, don't be afraid to put your own personal stamp on it.
