Traditional South American condiment (Print Version)

# Ingredients:

→ Main Ingredients

01 - ½ cup olive oil

02 - 2 tablespoons red wine vinegar

03 - ½ cup finely chopped parsley

04 - 3-4 cloves garlic, finely chopped or minced

05 - 2 small red chilies or 1 red chili, deseeded and finely chopped (about 1 tablespoon)

06 - ¾ teaspoon dried oregano

07 - 1 level teaspoon coarse salt

08 - ½ teaspoon pepper, or to taste

# Instructions:

01 - Combine all ingredients in a bowl and mix well until everything is evenly distributed.

02 - Allow the sauce to sit for 5-10 minutes to release all of the flavors into the oil before using. For best results, if time allows, let it rest for more than 2 hours to fully develop the flavors.

03 - Chimichurri can be prepared ahead of time and refrigerated for up to 24 hours if needed.

04 - Use chimichurri to baste meats (chicken or steaks) while grilling or barbecuing. Add a couple of tablespoons over your cooked steak when serving. It can also be used as a salad dressing.

# Notes:

01 - Traditionally in Uruguay and Argentina, chimichurri is used as a basting sauce and condiment rather than a marinade, though you can use it as a marinade if desired.

02 - Feel free to adjust the amount of chili, salt, and pepper to suit your taste preferences.

03 - For the most authentic flavor, use fresh ingredients, especially the parsley and garlic.

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