Chimichurri Sauce: A Healthy And Tasty Side Dish

Chimichurri sauce is a classic of Argentinean cuisine, and today it has conquered practically the whole world. It is mainly known as the sauce accompanying all family barbecues that have a long tradition in Argentina and Uruguay. It is also served with the popular chorizo, i.e. sausages.

Chimichurri sauce is one of the very spicy additions. It is a liquid sauce made mainly of parsley, garlic, oregano and olive oil. There are many variations to this recipe, but they all have these basic ingredients.

Regardless of the version, it is an aromatic and healthy sauce, very simple and quick to prepare. It is a perfect addition to exquisite and varied meals.

This type of sauce contains ingredients that are common and that are usually available in every home. One of the benefits is that the addition of oil and vinegar means that it can be stored in the refrigerator for a long time, without the risk of spoilage.

Dishes that go well with chimichurri sauce

Chimichurri sauce is perfect for roasted meats, pieces of meat prepared on the grill or fried in a pan, etc.

It can also accompany vegetables, both grilled and steamed. Additionally, chimichurri is an excellent ingredient for marinating fish and making salad dressings.

In everyday cooking, chimichurri is a delicious sauce and an excellent choice to diversify your meals. It adapts to a variety of dishes, providing a spicy touch and unparalleled flavor. That is why there are many forms and varieties of this original recipe in the world today.

Depending on the country and each region, some new or different ingredients are added to it, such as laurel or basil, among others. However, the classic recipe for chimichurri sauce is as we introduce below.

Recipe for chimichurri sauce

Ingredients for the sauce

• 2 to 4 cloves of garlic, crushed and finely chopped (to taste)
• ¼ cup of finely chopped parsley (50 g)
• 2 tablespoons of oregano (30 g)
• Red hot pepper or small hot pepper, also finely chopped
• ½ cup of chopped green onions (75 g)
• 1 teaspoon of thyme (5 g)
• 1 teaspoon of cumin (5 g)
• ½ glass of oil (100 ml)
• ¼ cup of vinegar (50 ml)
• 1 tablespoon of sweet pepper (15 g)
• Salt and pepper to taste
• 1 tablespoon of fresh lemon juice (15 ml)

Preparation

1. Prepare the pan by heating it with a little oil.
2. Put hot peppers or ground paprika, two tablespoons of oregano, a teaspoon of thyme and caraway seeds in the pan.
3. Simmer gently in the pan, but do not fry them.
4. While the spices are choking in the oil, wash the parsley and leave the leaves alone.
5. Then remove the peel from the garlic and onion and chop it together with the parsley. Chop them very finely.
6. When all the spices are properly warmed up and release the aroma, add the garlic, onion and chopped parsley to the pan.
7. Then add sweet paprika and half a cup of vinegar.
8. Mix the sauce well, then put it into a bowl.
9. Add half a cup of oil and a tablespoon of lemon juice.
10. Now mix the ingredients well in a bowl and season with salt and pepper to taste.
11. When finished, pour the sauce into glass containers.
12. Store the chimichurri sauce in the refrigerator. It is advisable to consume it within 24 to 48 hours after preparation. This way it will take on the flavor and properties of all ingredients.

Tips for making chimichurri sauce

While it’s not a difficult recipe, there are some tips to keep in mind:

• It is advisable to prepare the sauce at the right time of the year in order to use the fresh ingredients for the chimichurri. This will ensure an even more distinctive flavor. However, dry spices can also be used, especially when fresh spices are not available at a certain time of the year.
• The amount of vinegar we add can vary according to each person’s preferences. The same goes for salt and pepper, which will be added according to personal taste and taste.

• Although the sauce may be served on the day it is prepared, it is advisable to let the mixture stand for at least a few hours. This way, the sauce will gain more flavor and texture.
• Chimichurri sauce can be safely stored in the refrigerator. It is interesting that the more days pass from its preparation, it acquires an even richer taste. In any case, it is not recommended to keep it for more than three months, as the garlic becomes bitter.