Chimichurri
This is the quintessential condiment in Argentina, traditionally used as a marinade or as a sauce for grilled red meats, although it is quite versatile and works well with chicken and fish dishes as well.
Servings 1 cup
Ingredients
- 5 Garlic Cloves Crushed
- 1 1/2 tsp Coarse Sea salt or 1 tsp regular salt
- 1 tsp Dried Chili Flakes
- 3/4 tsp dried oregano
- ½ tsp freshly ground pepper
- 1 tbsp Red Onion finely chopped
- 1/2 cup Flat leaf Italian Parsley finaly chopped
- 2 tbsp Red Wine Vinegar
- 1 tsp Lemon Juice
- 1/2 cup Olive Oil
Instructions
- Put the garlic, salt, chill flakes and pepper into a medium-sized bowl and stir to make a smooth paste. Add the onion, parsley, oregano, vinegar, lemon juice and olive oil and stir to combine.
- Cover with plastic wrap and refrigerate for at least I hour, to allow the flavors to infuse.
Notes
- Any leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.
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