The hot & spicy South American cuisines are just scrumptious and define savory at its best. They are full of flavors, luscious and tangy as well, that’s the reason why they’re loved worldwide. But in this article I would like to talk about a condiment and share the easy recipe. Chimichurri Sauce is one such delight that compliments a steak or any other grilled meat perfectly.
The reason chimichurri is the best condiment
With its origin from the lands of Argentina & Uruguay, Chimichurri sauce is one the best accompaniments that any grilled meat can have. It can’t really be termed as chutney since it is oil based and uncooked (whereas most of the chutney’s are cooked). To be honest being raw is the real essence of chimichurri because you can feel the freshness and flavors of the ingredients used.
The authenticity of this recipe is a big question as now a day many claim theirs to be the most authentic or real one like a traditional Argentinean recipe, but this is not true to every aspect. First of all there are lots of variations that you’ll find coming up over many food blogs or Youtube channels. So it becomes a bit difficult to gauge which one is closest to the real and authentic recipe.
So, I’m not either claiming mine to be the best in business. But I can assure one thing this is definitely the one that can come close enough. A secret shared by a close pal residing there and every time I prepare this I’m just mesmerized.
Preparing the spice mix
As I said earlier this spicy and flavorful sauce compliments almost everything grilled. To make this perfect I tried not to mess up using wrong ingredients and follow every instruction from my pal.
So without wasting any time, let’s get on with the original recipe.
So first things First, you need some fresh parsley. Usually I try to get a large handful. And then chop it fine. Now some chopped fresh garlic, use 3-4 cloves as per your quantity and it should be finely chopped (or minced).
And it’s time to give it a kick of hotness. Add fresh red chili, you can use a large one or half. Or you can use none either. Dried red chili flakes are another substitute you can use but I will recommend fresh red chili
Quick tip: Make sure the red chili is deseeded before using in Chimichurri.
Some dried oregano is what I lastly wish for and the final nail in the coffin will be red wine vinegar. I personally feel it the best vinegar for preparing Chimichurri.
Quick tip: I just don’t recommend balsamic or white vinegar.
Prepare the sauce – It’s time to prepare authentic chimichurri
In a bowl add the most essential element that is olive oil. Now add all the other elements one by one whisk them together. After these steps allow it to rest few minutes so that all the flavors can mix properly with the olive oil. I would ideally suggest a resting time of 2 to 3 hours.
Authentic Chimichurri (Argentinian Salsa)
- 1/2 cup olive oil extra virgin
- 2 tbsp red wine vinegar
- 1/2 cup chopped parsley
- 3-4 cloves garlic, finely chopped or minced
- 2 small Red chilies or one large red chili deseeded and finely chopped
- 3/4 tsp dried oregano
- 1 tsp coarse salt
- fresh ground pepper to taste
- At first, get all the ingredients and chop them finely. Mince the garlic as well.
- In a bowl add half cup olive oil. Now add all other chopped ingredients and mix them together.
- After these steps allow it to rest for 10 to 15 minutes so that the oil has all the flavors ingredients used. The best time is around 2-3hours if you have time.
- For the purpose of grilling or barbecuing it can be used to baste meat (Chicken or steaks). If you want you can use it as a marinade or add a couple of peace pools over your grilled meat.