Chimichurri Sauce is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. This Uruguayan recipe comes in a green sauce (Chimichurri Verde) and red sauce (Chimichurri Rojo). It is made of finely chopped parsley, cilantro, minced garlic, olive oil, oregano, and in white wine vinegar for the Verde version and red wine vinegar for the Rojo version.
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Chimichurri Sauce
This Chimichurri recipe includes and directions for both green (Chimichurri Verde) and red (Chimichurri Rojo) sauce.
Servings 14 Ounces
Ingredients
Base Ingredients
- ½ cup olive oil
- ¼ cup water
- 1 tsp lemon juice
- 1 medium onion finely chopped
- 4 cloves garlic finely minced
- 1 bunch parsley chopped
- 1 tbsp oregano
- 1 tbsp paprika
- 1 tbsp thyme finely chopped
- 1 tsp bay leaf small flakes
- 1 tbsp coriander finely chopped
- red chilli flakes to taste
- 1 tbsp salt
- 1 tsp black pepper
To Make Green Chimichurri
- ¼ cup white wine vinegar
- ½ green bell pepper deseeded and finely chopped
To Make Red Chimichurri
- ¼ cup red wine vinegar instead of white wine vinegar
- ½ red bell pepper deseeded and finely chopped (instead of green pepper, if used)
- 1 tomato peeled, seeded, finely chopped
Instructions
- Combine all the ingredients except the oil, vinegar and water to a large bowl and mix together well, ensuring all the herbs and spices (especially the salt) are distributed evenly.
- Allow to rest for 30 minutes.
- Bring the vinegar and water to the boil, add to the other ingredients and mix well. This helps to soften the taste of the onion and garlic.
- Allow to rest for 30 minutes.
- Add the oil and mix well. If the liquid part doesn’t cover the ingredients add oil water and vinegar in a 2:1:1 ratio to cover them.
- Transfer to an air-tight container and refrigerate overnight at least, or better, for a few days.
- When needed, remove from the refrigerator about 30 minutes ahead of time to allow the oil to thin out again. Stir well and serve.
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