Green and Red Chimichurri
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Category
Sauce
Cuisine
Argentinian
We've spent a lot of time playing around with Chimichurri recipes over the years, including some pretty good discussions between our Latino friends! We've finally settled on this recipe as the most authentic and delicious one.
This is two recipes in one. A traditional Parsley / Oregano green sauce, which is super versatile, and then a more spicy red one, which is built off the green.
Author:Shaun @ Food over Fire
Ingredients
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2 Packed Cups of Flat Leaf Parsley, thick stalks removed
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3 Tbsp of Dried Oregano (Sub ¼ Cup Fresh)
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1 Cup ‘Good’ Extra Virgen Olive Oil
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¼ Cup Red Wine Vinegar
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4 Cloves of Garlic finally diced (Sub 10 Gloves Confit Garlic)
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1 tsp Chili Flakes (Sub one diced red chili)
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2 tsp Salt
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½ Teaspoon Cracked Pepper
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All Green Chimichurri Ingredients
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2 Tbsp Smoked Paprika
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½ Cup of diced Roasted Red Peppers in Oil (Sub home charred peppers, with blackened skin removed)
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More chili to taste
Green Chimichurri
Red Chimichurri
Directions
Green Chimichurri
Dice your herbs finely by hand, around 3-4mm. You want some texture.
Add your Red Wine Vinegar to a bowl and mix the dried Oregano through. Let this rest for a few minutes.
Add all other ingredients and mix well.
Add more oil if required. The oil level should be just at the top of the solids.
Adjust seasoning to taste with Salt, Pepper, and Vinegar.
Let rest at room temperature for at least 2 hours, but 6-8 is better. You may need to add more oil.
Store refrigerated and it will last at least a month.
Red Chimichurri
Start with a batch of your Green Chimichurri and add Peppers, Paprika and Chili to taste.
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