The authentic Chimichurri
The perfect accompaniment to grilled meats and empanadas!When it comes to Chimichurri, everyone swears that theirs is the best or the most authentic. The reality is that there are so many variations of Chimichurri that it’s hard to determine which one is the closest to the original, but after spending a lot of time in Argentina, I designed my version and here is the one my family loves.
So, what exactly is Chimichurri? It is a traditional Uruguayan and Argentinian condiment, a loose sauce based on olive oil that is the perfect accompaniment to grilled meats, chicken, empanadas and even spread over a choripán (bread with chorizo). Ingredients: • 1/2 cup extra virgin olive oil • 1/2 cup salted water (boil water until salt is dissolved) • 2 tbsp. red wine vinegar • 1/2 head garlic (5-6 cloves) • 1/2 medium red bell pepper • 1/2 cup fresh parsley • 1 tbsp. dried oregano • 1 tsp. paprika • Black pepper (to taste) Preparation: Using a spoon or fork, mix all the ingredients in a deep bowl. Let sit for 5 to 10 minutes to allow all the flavors to come together before using. Ideally, let it sit in the refrigerator for about 2 hours, if there is time. Suggestions: Finely chop all ingredients, avoid using a food processor; This sauce is easy and handmade. Chimichurri can be prepared and refrigerated for several days. It can also be used to marinate all kinds of meats (and poultry) while grilling or barbecued. Adjust the Chimichurri to your liking. Doreen Colondres is a Puerto Rican author, celebrity chef and wine educator. lacocinanomuerde.com and vitishouse.com |