Chimichurri sauce is a specialty from Argentina and it’s typically used as a condiment for grilled meat (asado).
The main ingredients are fresh parsley and garlic. While oil and vinegar can vary, oregano and red pepper are a must. In this recipe, I’m using a mix of dried herbs (oregano, pepper, red chili pepper, and paprika) mixed with a shot of warm water. It’s recommended let the sauce rest a few hours to allow the flavors to meld.
Ingredientes:
Perejil fresco
6 dientes de ajo
1 cucharadita de orégano deshidratado
1 cucharadita de pimienta
1 cucharadita de pimentón
1/2 cucharadita de ají molido
2/3 taza de agua tibia
2/3 taza de aceite de oliva
2/3 taza de vinagre de manzana/vino rojo
Sal a gusto
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