The Magic of Chimichurri

Why it's the ultimate condiment

Chimichurri is a sauce that originated in Argentina and is commonly used in South American cuisine. It is made with a blend of fresh herbs, garlic, oil, vinegar, and chili peppers. The sauce is typically used as a marinade for grilled meats, such as beef, chicken, and pork, but can also be used as a condiment or dipping sauce for vegetables and bread. Some even suggest it’s really Italian in nature (Sicilian), however, I am not here to start culinary wars.

Chimichurri is known for its bold and tangy flavor, with a perfect balance of acidity and herbs. The fresh herbs used, such as parsley and oregano, give it a bright and herbaceous flavor, while the garlic adds depth and richness. The vinegar in the sauce helps to tenderize the meat and adds a tangy kick.

Aside from its delicious taste, chimichurri is also a versatile sauce that can be used in a variety of ways. It can be used as a marinade, a topping for grilled meats or vegetables, a dressing for salads, a dip for bread or chips, or even a spread for sandwiches.

I highly recommend having this in your fridge at all times as it can always come in handy (even try over some ice cream).

There are various versions of the sauce as some like it more acidic (more red wine vinegar) and others want more garlic. In my version, I do not use Cilantro either as I feel it takes away from the balance of flavors, but feel free to add cilantro if you are a fan.

The one element that may get me canceled is my addition of Dijon mustard. I add a small dollop to both emulsify the sauce a touch and add a layer of sharp richness to the dish. If you want pure chimichurri, remove the Dijon.

Great on vegetables as well!

Recipe:

1 bunch Italian flatleaf parsley - chopped fine

2 tablespoon fresh oregano - chopped fine

4 garlic cloves minced w salt

3 tablespoon shallot - finely diced

3/4 cup extra virgina olive oil

1/2 cup red wine vinegar

1 tablespoon red pepper flakes

1 tablespoon sea salt or kosher salt

1 tablespoon dijon mustard

*Mince the garlic with a touch of salt to bring out more flavor.

Shallot is a sweeter more mellow araomatic

Fresh oregano is essential