Cilantro chimichurri
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
1 cup
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Course
Condiments
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Cuisine
South American, Ecuadorian
Cilantro chimichurri
Description
This cilantro chimichurri combines fresh herbs like cilantro and oregano with diced green onions and bell pepper, all finely chopped and mixed with crushed garlic. The addition of lime juice and apple cider vinegar balances the oil, creating a tangy and herby sauce. The raw preparation preserves bright and fresh herb flavors.
The sauce's texture is slightly coarse due to the chopped herbs and diced vegetables, offering a refreshing contrast to richer dishes. The bell pepper contributes mild sweetness, while garlic adds bite.
Used as a condiment, cilantro chimichurri complements grilled meats, roasted vegetables, or can be used as a marinade. It brings a fresh, citrusy flavor element that enlivens dishes.
For a spicy alternative, jalapeños can replace bell pepper, with removal of seeds to reduce heat. The sauce can be prepared ahead and refrigerated to develop flavors.
Ingredients
- 1 cilantro bunch
- 5-6 oregano add more or less to taste, sprigs, fresh
- 1 green onion mainly white and light green parts, or scallions, bunch of
- ¼ to ½ green bell pepper replace with 1-2 jalapeños for a spicy version
- 3-4 garlic crushed, add more or less to taste, cloves
- ½ cup neutral cooking oil I used avocado oil - add more or less based on your preference, generic cooking oil
- 1 lime juiced
- 1 teaspoon apple cider vinegar adjust to taste, or white wine vinegar
- salt to taste
- black pepper to taste
Instructions
- Remove the leaves from the oregano and discard the stems.
- If you are using young cilantro with tender stems – most of the cilantro found in the US - you can leave the stems, if the stems are harder then remove the leaves and only use the leaves.
- Finely chop all the herbs
- Finely dice the green bell pepper and the green onions
- Mix all the ingredient together, taste and adjust the flavors as needed.
- The chimichurri can be used immediately, or you can save it in the refrigerator until ready to use.
Notes
- Replace green bell pepper with jalapeños for added spice; remove seeds for milder heat.
- Use tender cilantro stems if available; otherwise, only the leaves for optimal flavor.
- The chimichurri can be served immediately or stored in the fridge to deepen flavor.
User Reviews
Overall Rating
5
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