Argentine Chimichurri

Traditional Argentine Food — By


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In North America, steaks are accompanied with a BBQ sauce or a steak rub. In Argentina, it is served plain or salted, with Chimichurri on the side. It is basically a sauce with a base of oil, vinegar, and various spices. Every house and every restaurant has their own special recipe, but they are all similar. Here is one you can start with, before developing your own.

½ cup olive oil
½ cup red wine vinegar
1 bay leaf
1 onion, chopped fine
2 cloves of garlic, chopped fine
2 tbsp chopped parsley
1 tsp ground paprika
1 tbsp dried oregano
1 tbsp paprika
¼ tsp of salt
¼ tsp pepper

Combine all ingredients except vinegar. Mix well. Add vineger, and let stand for one day before serving.

**Expose note: It doesn’t actually have to sit 2 hours before serving it, but the longer the better, so that the flavors will mix. Do not serve it immediately after making it, because it just doesn’t taste very good**

chimichurri

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2 Comments

  1. Milena says:

    this is NOT the recipe of the regular chimichurri in Argentina. first of all its NOT HOT, so the red peppers should NOT be HOT. second, its made with chopped FLAT LEAF PARSLEY as the BASE, ALWAYS. and a LOT of garlic. much more than it says here. i have NEVER heard of a chimichurri recipe like the one u show here. and i am from Argentina.

  2. Diego says:

    Hi Milena,
    Thanks for the comment. If you lived in Argentina your whole life, you should know that every chimichurri recipe is a little different. Each restaurant you go to has a different chimichurri, and each home recipe is different as well. Your right it is not hot.
    – Diego

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