Chimichurri
- Prep Time: 10 mins
- Total Time: 10 minutes
- Category: Sauce
- Cuisine: South American
Ingredients
Scale
- 1/2 cup minced, packed cilantro or parsley (or a mix of both)
- 6 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced (2 teaspoons)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 – 1/2 teaspoon crushed red pepper flakes, depending on your taste for the hot’n’spicy
- Optional: 1/4 cup minced onion (white, yellow, red, or shallots)
Instructions
- Combine all ingredients and let stand at room temperature for at least 10 minutes and up to 2 hours before serving.
- This will keep refrigerated up to 48 hours. Makes about 3/4 cup of sauce.
Notes
Variations:
Substitute lemon, lime, or orange juice for the vinegar to make a citrusy sauce for seafood
With parsley, add a teaspoon of fresh thyme or mint for a sauce well-suited to chicken and lamb
Add a 1/2 teaspoon toasted cumin seeds for an earthy touch that goes even better with beef
Find it online: https://hilahcooking.com/easy-sauces/