Chimichurri: One of the all-time best grill sauces!

Chimichurri is an Argentinian parsley sauce that is found in nearly every restaurant and on every table. It is used for “asados”, or grilled meat, the national dish, and as a table condiment. The acidity in this vinegar sauce adds balance to fatty grilled or smoked meats. This sauce has a big herbal component with fresh parsley, oregano, and thyme. Chimichurri is also delicious served with roasted potatoes, grilled vegetables, Milanese, choripan (sausage sandwiches), fish, and poultry.

The first time I had Chimichurri, I was a teenager in a beachtown restaurant in Costa Rica. The restaurant owner was an Argentinian ex-pat. The sauce was on a pork Milanese (fried pork) sandwich. It’s one of the flavors of my travels that have stuck with me. Once I was aware of chimichurri I began seeing it on more and more restaurant menus back in the U.S.

Every cook makes Chimichurri differently. The only constants are parsley, red wine vinegar, and boiling water to meld all the flavors together. Some recipes call for onion, red wine, or lemon juice. Some are spicy and some are mild. Some chimichurri is very thin and used mainly to baste grilled meats. Some recipes have a salsa-like consistency and are used as a table condiment. This recipe is fairly mild with garlic, oregano and thyme added. I use this sauce all the time during the grilling season.

This sauce is so simple to make! Just mince the parsley and garlic, add everything to a mason jar with a lid and give it a good shake.

Chimichurri Recipe

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• Author: Kara Taylor- Home Cooks Guide
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 1 1/2 cups 1x
• Category: sauce
• Method: mix
• Cuisine: Argentinian
• Diet: Gluten Free

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Description

This versatile and tasty Argentinian sauce is used for asados, or grilled meats.  It also goes well with roasted potatoes, vegetables, fish, and poultry.  Sometimes Chimichurri is a thin liquidy sauce to marinade and baste the meats on the grill.  Sometimes it is thick, like this one, and served at the table as a condiment.

The secret in this recipe is adding boiling water.  This allows the flavor of the garlic and dried herbs to steep, mellow, and permeate the entire salsa.

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Ingredients

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1 heaping cup fresh minced parsley

4 garlic cloves, minced

2 teaspoons dried oregano

1/4 teaspoon dried thyme

1 teaspoon red pepper flakes

1/4 teaspoon sugar

1/4 cup canola oil (or corn, olive oil, safflower oil, etc)

1/2 cup red wine vinegar

1/2 cup boiling water

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Instructions

Mince the parsley and garlic.  

Add all the remaining ingredients to a jar.  Cover with a lid and shake well.  You could also blend it in a blender or food processor or with a handheld immersion blender.

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Equipment

| Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender |

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| Kitchen Aid 5 Speed Hand Blender |

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Notes

Chimichurri is best stored in the refrigerator and used within 7-10 days