Chimichurri | The Ultimate Sauce For Grilled Meat

Chimichurri's origin lies in Argentina, but this mouth-watering sauce for grilled meat and sausages is also a popular condiment in neighboring Uruguay and other South American countries. There are many versions, however all of them are salty and contain a punch of sourness. Chimichurri is a cinch to make and the longer it sits in the refrigerator, the better it gets.

Ingredients:

1.5  tbsp.	kosher salt
1/2  cup	warm water
1 bunch	flat leaf parsley (leaves only),
	chopped
4	garlic cloves, minced
1/2  cup	roasted red pepper, small dice
1     tbsp.	sweet paprika
1     tbsp.	fresh oregano, chopped
1     tbsp.	dry oregano, crushed
1.5  tsp.	dried, red pepper flakes
1/2  tsp.	freshly ground pepper
1/4  tsp.	freshly ground cumin
1/4  cup	white vinegar
1     tbsp.	red wine vinegar
1/2  cup	extra virgin olive oil

Directions:
1. Whisk the salt and warm water together to dissolve; set aside. In Spanish, this is called salmuera (salty water).
2. Place the parsley through red wine vinegar in a bowl and whisk in the olive oil.
3. Add the salmuera and whisk further to combine.
4. Adjust seasonings as desired.
5. Place in a clean jar with a tight-fitting lid and store in the refrigerator. Bring to room temperature before serving.

Yield: Approximately 2.5 cups.

Smother it on grilled sausages that are sandwiched between French bread. Delicioso!

Tagged as: [ argentina recipes sauce uruguay ]