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Chimichurri
Chimichurri is a traditional Argentinian recipe for a classic salsa-like mixture that is traditionally used as either a marinade or as a condiment for barbecued meat. The full recipe is presented here and I hope you enjoy this classic British version of: Chimichurri.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Additional Time:
(+3 days maturing)
Serves:
8
Rating: 
Tags : Sauce RecipesSpice RecipesVegetable RecipesArgentina Recipes
This is
the condiment of choice for an Argentinian barbecue. It also makes an excellent marinade for any meat or fish.
Ingredients:
120ml extra-virgin olive oil
60ml red wine vinegar
60ml water
75g
flat-leaf parsley, finely chopped
1 onion, very finely chopped
4 garlic cloves, minced
1/2 red bell pepper, finely diced
1 tomato, blanched, peeled, de-seeded and finely diced
1 tbsp dried
oregano, crumbled
1 tbsp paprika
1 tsp dried bay leaf, finely crumbled
1 tbsp coarse sea salt
1 tsp freshly-ground
black pepper
hot chilli flakes, to taste
Method:
Combine all the vegetables and spices in a bowl and toss well to combine thoroughly. Cover and allow to infuse for 30 minutes.
Whisk together the oil, vinegar and water until combined, add to the vegetables and stir to combine. Ensure that there is enough liquid to cover all the remaining ingredients (if not add just enough of an equal mix of oil, water and vinegar to cover everything).
Transfer to a glass or ceramic bowl, cover with clingfilm and refrigerate until needed (the mixture is best if refrigerated over night and can be kept for 2 or 3 days in the refrigerator).
