Chimichurri Sauce
by Editorial Staff
Argentinean Chimichurri sauce is usually served with meat or fish. The Latin American Fresh Herb Sauce is very spicy and aromatic and gives an unusual taste to the most common foods. Prepare the “Chimichurri” sauce in advance, 2-3 days before use – so that it is infused.
Ingredients
- Cilantro – 1 bunch
- Fresh parsley – 1 bunch
- Oregano leaves
- Thyme greens (thyme)
- Bulb onions – 4 pcs.
- Garlic – 1 head
- Fresh chilli peppers – 1-2 pcs.
- Salt – 2-3 teaspoon
- Grape vinegar 5% – 1 glass
- Olive oil – 0.5 l
Directions
- We prepare products for Argentinean sauce with fresh herbs, onions, garlic and hot peppers.
- To prepare the sauce, chop a large bunch of cilantro and parsley very finely.
- Chop the oregano leaves.
- Grind thyme greens. (You can add any greens you like to the sauce.)
- Also, very finely, chop 4 peeled onions.
- Chop one or two chilli peppers together with the seeds.
- The head of garlic can be squeezed out through a garlic press.
- We put all the ingredients in a bowl, add 2-3 teaspoons of salt, one glass of 5 interest grape vinegar and mix thoroughly.
- Add 0.5 l of olive oil (you can use any vegetable oil) and mix thoroughly again.
- The Chimichurri sauce is ready.
Bon Appetit!
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