Chimichurri is a super tasty uncooked sauce made with simple fresh herbs like parsley, cilantro, mint with the addition of onions, garlic, chili, vinegar, olive oil and salt. This condiment is of Argentinian origin and it's traditionally served with grilled meats and vegetables.
- 2 bunches of fresh parsley, about 1 cup tightly packed chopped parsley
- 2 bunches of fresh cilantro, about 1 cup tightly packed chopped cilantro ( you can use parsley again if you don't like cilantro) - See Note 1
- 1 cup of fresh mint leaves
- 1 small red hot chili, see images as a reference. Remember the smaller the chili the hotter it will be.
- 1/2 small red onion, chopped really small. About 2 tbsp, chopped
- 1/4 cup red wine vinegar or apple cider vinegar
- 1/2 cup extra virgin olive oil ( See note 3)
- 1/4 tsp salt
- Garlic, raw( 2-3 cloves), roasted (4-6 cloves) or garlic confit( 4-6 cloves) depending on your taste ( See Note 2)
- Finely chop parsley, cilantro and mint in either a food processor or my hand
- In a bowl add the rest of the ingredients and mix well until well combined
- Store in a glass jar with a lid in the refrigerator for a month
- You can make Chimichurri as hot or as mild as you would like. You can control the amount of heat by adding more or fewer chili peppers or by selecting hotter or milder peppers.
- If you have been following our blog for a while you know that we don't use raw fresh garlic. Even though we love the flavor we don't like the way the flavor lingers in our mouth for a couple of days. That's why we always prefer to use roasted garlic or garlic confit ( garlic cooked slowly in abundant olive oil until really soft)
- We used significantly less oil that in traditional Chimichurri sauce recipes, so more can be added to taste.
- Category: condiment
- Method: raw
- Cuisine: South American
- Serving Size: 2 tablespoons
- Calories: 57
- Sugar: 0.2
- Sodium: 33
- Fat: 5.7
- Saturated Fat: .8
- Unsaturated Fat: 4.9
- Trans Fat: 0
- Carbohydrates: 1.1
- Fiber: .5
- Protein: .3
- Cholesterol: 0
Keywords: How to make chimichurri, what is chimichurri, Chimichurri