Chilli Chimichurri

Chimichurri is an extremely popular condiment in Argentina, it is served with grilled meats (aldo), poultry, fish and vegetables. I love it with barbecued steak and rotisserie chicken. I is also used as a marinade. The ingredients and texture vary from a smooth sauce to a more salsa like texture. The main ingredients are vinegar, oil, garlic and herbs. Below I have a chilli version but it is just as tasty without, experiment until you find a chimichurri that suits your taste.

Portions: 300-350ml

Preparation: 10-15 minutes

Ingredients

Chimichurri

  • 120 ml olive oil
  • 120 ml red wine vinegar
  • 60 ml water
  • 3 tbsp flat leaf parsley
  • 2 tbsp oregano
  • 2 garlic cloves, crushed
  • 1 tsp dried chilli flakes
  • 1/2 tsp smoked paprika
  • pinch maldon salt

Method

  1. Place all the ingredients in a food processor and blend until just combined and the ingredients are finely chopped (with some texture).
  2. Leave for at least 2 hours at room temperature for the flavours to develop.