Chimichurri
User Reviews
4.9
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Prep Time
1 hr 5 mins
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Cook Time
5 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Course
Side Dish, Condiments
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Cuisine
South American
Chimichurri
Description
This Chimichurri recipe begins by marinating diced green bell peppers, garlic cloves, and deseeded chili in virgin olive oil for at least an hour, softening and infusing the flavors. These marinated ingredients are then blended with fresh Italian parsley, sherry vinegar, red wine vinegar, oregano, lemon juice, and seasonings to form a smooth paste. The combination of two types of vinegar provides balanced acidity, while the fresh herbs and chili deliver earthiness and heat. The smooth texture makes it easy to spread or spoon over dishes.
Chimichurri is classically served with grilled steak, but its fresh, tangy qualities make it a fitting accompaniment for grilled poultry, fish, roasted vegetables, or as a dipping sauce for bread.
Ingredients
- 45 grams Italian parsley leaves only
- 110 milliliters sherry vinegar Xeres vinegar
- 45 milliliters red wine vinegar
- 10 grams oregano leaves fresh
- 45 grams garlic clove
- 1 lemon juice
- 100 grams green bell pepper
- 5 grams chili deseeded, Jalopena preferred
- sea salt flakes
- cayenne pepper
- black pepper from the mill
Instructions
- Marinate the bell peppers, garlic and chili with the virgin olive oil for at least 1 hour in an air-tight jar.
- In a blender combine the marinated ingredients with the remaining items, then blend into a very smooth and homogeneous paste.
- Season with sea salt, ground black pepper and cayenne as desired.
Notes
User Reviews
Overall Rating
4.9
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