By Doreen Colondres
The authentic Chimichurri: The Perfect Pairing for Grilled Meat and Empanadas!
When it comes to Chimichurri, everyone claims theirs is the best or the most authentic. The truth is, there are so many variations of Chimichurri that it’s hard to determine which one is closest to the original, but after spending a lot of time in Argentina, I created my own version, and here’s the one my family loves.
So, what exactly is Chimichurri? It’s a traditional Uruguayan and Argentinian condiment, a loose, oil-based sauce that’s the perfect companion for barbecued meats, chicken, empanadas and even to add on top of a choripan (bread and chorizo).
Ingredients:
1/2 cup of extra virgin olive oil
1/2 cup salted water (simmer water until salt is dissolved)
2 tbsp. red wine vinegar
1/2 garlic head (5-6 cloves)
1/2 med. red bell pepper
1/2 cup fresh parsley
1 tbsp dry oregano
1 tsp. paprika
Black pepper (to taste)
What to do:
Using a small whisk or spoon, mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours in the refrigerator, if time allows.
Tips:
Finely chop all the ingredients, avoid using a food processor, this is a very easy and artesanal sauce. Chimichurri can be prepared and refrigerated for several days. Can be also use to marinate all types of meats (or chicken) while grilling or barbecuing. Adjust the chimichurri to suit your tastebuds.
