Chimichurri Sauce
This Chimichurri recipe includes and directions for both green (Chimichurri Verde) and red (Chimichurri Rojo) sauce.
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.