Chimichurri Sauce
Sauces and Marinades | Argentinian cuisine
⏳ Time
30 minutes
🥕 Ingredients
17
🍽️ Servings
4
Description
The original recipe does not include tomatoes, but they help to soften the flavor. Instead of wine and lemon juice, vinegar is used.
Ingredients
- Parsley - 0.9 oz
- Garlic - 2 cloves
- Cayenne Pepper - ½ teaspoon
- Paprika - ½ teaspoon
- Dried Rosemary - 1 teaspoon
- Dried Chamomile - a pinch
- Bay leaf - 1 teaspoon
- Habanero Pepper - 1 piece
- Ground Cinnamon - a pinch
- Ground Nutmeg - 1 teaspoon
- Ground Black Pepper - a pinch
- Dry White Wine - 3 fl oz
- Lemon - 1 piece
- Olive Oil - 3 fl oz
- Onion - ½ head
- Orange Bell Peppers - ½ piece
- Tomatoes - 2 pieces
Step by Step guide
Step 1
In a mortar, place all the spices and add very finely chopped parsley, garlic, and jalapeño. Squeeze the juice from half a lemon into it. Grind everything diligently until it reaches a paste-like consistency. This can also be done in a blender, but don’t overdo it.
Step 2
In a separate bowl, mix the resulting mixture with the wine and oil. Stir well.
Step 3
Add the finely chopped onion and bell pepper.
Step 4
Peel the tomatoes and remove the seeds. Dice them finely. Mix with the sauce.
Step 5
Let it sit for a couple of hours in the refrigerator.
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