Chimichurri Sauce: A South American Gem! This vibrant and zesty sauce, deeply rooted in the culinary traditions of Argentina and Uruguay, is not just a condiment , it's a celebration of flavor. Imagine fresh parsley, oregano, and garlic, blended with the warmth of shallots, the kick of red chili, the richness of olive oil, and a splash of red wine vinegar. This homemade marvel transforms grilled or roasted meats, seafood, and veggies into culinary masterpieces.
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What's more? It's incredibly versatile. Whether as a tantalizing marinade or a hearty accompaniment, Chimichurri makes every meal a fiesta. It comes in various tastes, the classic green with its herby punch, the red with a sweet twist of tomatoes and bell pepper, and the Chimichurri criollo for those who love a chunky, textured kick with onions and green bell pepper.
Whipping up this sauce is a breeze! Just chop, mix, chill, and voilà – your Chimichurri Sauce is ready. Easy to prepare with readily available ingredients, this sauce adds a delightful South American flair to any meal, making it both simple and delicious.
Ingredients and Substitutions Overview
Creating Chimichurri Sauce is all about blending fresh, easily accessible ingredients. Here's what you'll need for that perfect zing:
- Fresh Parsley and Oregano: These are the stars of the show, providing that unmistakable fresh and herby taste.
- Garlic: It's all about that punchy, garlicky flavor – essential for a true Chimichurri.
- Shallots: They add a lovely, mild sweetness with a hint of sharpness.
- Red Chili: Thai red chili gives a nice kick. If you prefer it milder, go for chili flakes instead.
- Red Wine Vinegar: This brings a delightful tang. If it's not on hand, lemon juice is a great substitute.
- Olive Oil: It binds all the flavors together and adds a classic, smooth richness.
- Black Pepper: Just a touch for that subtle, earthy warmth.
How to Make Chimichurri Sauce at Home?
Get ready to embark on a flavorful journey with our Chimichurri Sauce recipe! Follow along with our step-by-step photos and video to easily create this zesty, herb-packed condiment. Let's dive in and bring a burst of South American flair to your kitchen!
Discover More Delectable Dips & Condiments:
- Guacamole
- Tzatziki Sauce
- Aioli Sauce
- BBQ Sauce
- Remoulade Sauce
- Sweet Chili Sauce
- Tartar Sauce
- Tahini Sauce
- Mango Chutney
- Honey Mustard Sauce
ChimiChurri Sauce
Ingredients
- 1 bunch Parsley Leaves, approx 2 cups when chopped
- ¼ cup Fresh Oregano, losely packed
- 6 Garlic Cloves, finely chopped
- 2 Shallots, finely chopped
- 2 Red Chili , chopped, reduce to 1 for less heat
- ½ tsp Ground Black Pepper
- ½ cup Olive Oil
- 2 tbsp Red Wine Vinegar
- Salt, to taste
Instructions
To make Chimichurri Sauce
- Begin by thoroughly washing and drying the parsley. Trim off the thick stems, finely chop the leaves, and place them in a mixing bowl.
- Wash and dry the fresh oregano leaves. Finely chop them along with the onion and garlic, adding all to the bowl.
- Include the chopped red chili, ground black pepper, salt, red wine vinegar, and olive oil in the bowl. Stir everything together well.
- For the best flavor, let the Chimichurri Sauce rest in the refrigerator for at least an hour before serving. This resting time allows the spices and liquids to thoroughly infuse the herbs and vegetables, enhancing the overall taste.
To Serve
- Serve Chimichurri Sauce as a dip or side for steak, grilled chicken, or roasted meats. It's also a fantastic marinade to infuse flavor into your meat before cooking.
Recipe Video
Chef's Notes and Tips
- Fresh Herbs: The secret to a vibrant Chimichurri is using fresh parsley and oregano. Wash and dry them well for the best flavor. While fresh oregano is ideal, 1 teaspoon of dried oregano can work in a pinch.
- Chopping Technique: Finely chop the ingredients by hand for the perfect texture. Avoid a food processor to prevent creating a paste-like consistency. If you do use one, pulse carefully to retain some texture.
- Customize the Heat: Adjust the heat to your liking. Start with one regular red chili or ½ teaspoon of chili flakes, then add more as needed. Thai red chili adds a robust kick, but it's all about personal preference.
- Balancing Liquid Bases: Stick to the recommended amounts of red wine vinegar and olive oil. Overdoing either can make the sauce too sour, acidic, or oily. The right balance is key for authentic flavor.
- Garlic to Taste: While the recipe suggests 6 cloves of garlic, feel free to tailor this to your taste. Less garlic will still give a great flavor without overpowering the sauce.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Chimichurri Sauce adds a delightful touch to various dishes, especially grilled meats. It's perfect with:
- Grilled steak
- Grilled or roasted chicken
- Baked chicken breast, thighs, drumsticks
- Roasted veggies like zucchini, cauliflower, or eggplant
- Baked or roasted potatoes
Use it as a marinade for meats to infuse them with rich flavors before cooking.
Storage Suggestions
For optimal taste, enjoy Chimichurri Sauce fresh, ideally on the day it's made. If you have leftovers, they can be refrigerated for up to two days, though the vibrant flavors may slightly diminish over time. For the best experience, try to consume it within a day.
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