Chimichurri sauce
Origin of the recipe
Chimichurri sauce is a traditional Argentine sauce that originated in the 19th century. Its name derives from local words and is linked to the culinary traditions of South America. Chimichurri was originally used to marinate and serve with meat, especially grilled steaks (asado). It contains fresh herbs, garlic, olive oil, vinegar, and spices. This sauce has become a symbol of Argentine cuisine, emphasizing a love of meat and grilling, and has since become widespread throughout Latin America and the world as a versatile side dish for meat dishes.
What do you need for cooking?
Ingredients
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Parsley
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Garlic
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Red onion
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Dijon mustard
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Apple cider vinegar
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Dark cane sugar
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Olive oil
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Salt
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Black pepper
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Red chili pepper
Kitchen utensils
- Knife
- Board
- Bowl
Step-by-step recipe
Step 1:
In a bowl, combine sugar and apple cider vinegar.
Step 2:
Finely chop the parsley.
Step 3:
Chop the garlic, but do not turn it into a paste.
Step 4:
Finely chop the red onion.
Step 5:
Chop the chili pepper.
Step 6:
Add onion, chili, Dijon mustard and parsley to a bowl.
Step 7:
Add salt and pepper to the sauce to taste.
Step 8:
Pour olive oil into a bowl and stir.
Cooking tips
For best results, let the sauce sit for a while. Ideally, at least two hours in the refrigerator.
It is better to use red wine vinegar, but it is not always easy to find.
Feel free to change the proportions of ingredients or add new ones. This sauce leaves plenty of room for experimentation.
You can use cilantro or any other greens along with or instead of parsley.
