South American chimichurri (Print-Friendly Version)
A zippy green sauce packed with parsley, garlic, hot peppers, and good olive oil. Perfect drizzled on meats or tossed with a fresh salad for a burst of flavor.
# Ingredients:
→ Main Items
01 -
½ teaspoon pepper, adjust to taste
02 -
½ cup olive oil
03 -
¾ teaspoon dried oregano
04 -
2 tablespoons red wine vinegar
05 -
½ cup parsley, chopped very finely
06 -
1 teaspoon coarse salt, leveled
07 -
2 small red chilies or 1 larger one, with seeds removed and finely diced (makes about 1 tablespoon)
08 -
3-4 garlic cloves, minced or chopped very fine
# Steps:
01 -
Toss everything into a bowl and stir until everything looks well mixed.
02 -
Give it a breather for 5-10 minutes so the oil can soak in all the flavors. If you’ve got the time, leaving it for over 2 hours makes the taste even better.
03 -
You can make this ahead and chill it in the fridge for a day if you’re not using it right away.
04 -
Brush it onto grilling meat (chicken or steak) or drizzle it over your cooked steak right before digging in. Works great as a salad topper, too!
# Notes:
01 -
In Uruguay and Argentina, this is mostly a basting sauce or a table topping, though some use it to marinate if they want.
02 -
Feel free to tweak the chili heat, seasoning, or saltiness to suit what you like best.
03 -
Fresh parsley and garlic give the best results for flavor, so try to stick with fresh if you can.