Chimichurri's origin lies in Argentina, but this mouth-watering sauce is also a popular condiment in neighboring Uruguay and other South American countries.
Steps
1
Making the Sauce
Ingredients
1 tsp sea salt
1/2 cup warm water
1 bunch flat-leaf parsley, finely chopped
1 tbsp fresh oregano, finely chopped
4 cloves garlic, minced
1/2 cup roasted red pepper, small dice
1/4 tsp cumin seeds, toasted and ground in mortar and pestle
1 tbsp sweet paprika
1 tbsp dry oregano
1 1/2 tsp dried red pepper flakes
1/2 tsp ground black pepper
1/4 cup white vinegar
1 tbsp red wine vinegar
1/2 cup extra-virgin olive oil
In a medium-sized bowl, whisk the salt and warm water together to dissolve; set aside. In Spanish, this is called salmuera (salty water).
Once the salt has dissolved, combine all of the ingredients. Gently whisk in the olive oil. Taste for seasoning, adding more salt as desired.
Adjust the seasonings, if desired. Place in a clean jar with a tight-fitting lid and store in the refrigerator. Bring to room temperature before serving.
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This is indeed delicious! My favourite way to have it is on grilled halibut, but I will drizzle it on crackers with cheese, use as a dip for tortilla chips, etc. I found I can reduce the salt to 3/4 T and add more later if needed.
If you bring this to a potluck, be prepared to give out copies of the recipe!
Chimichurri is one of my favorite sauces. Mine is a bit simpler with just red wine vinegar, garlic, flat leaf parsley, red onion, olive oil, and red pepper flakes. Now I am looking forward to trying this version.
The first time I used Chimichurri Sauce was on Vacio Steak. This steak is very popular in Argentina and I first tried it based on the recommendation of Sebastian at Sebastian & Co., a butcher shop in West Vancouver. Vacio has become my steak of choice when it is available. Just slow cook it on the BBQ at the lowest temperature possible for about 2 hours. A nice dark crusts forms on the outside and it will be medium rare on the inside. Can't wait to try Vacio with this recipe for Chimichurri.
Thanks Kimberly!
Hi Ted,
Your recipe sounds delicious too - there are so many variations of chimichurri and they are all so yummy.
I loved the beef in South America. It has such a different flavor and there are so many different cuts that you can't usually get here. Thanks for the name of your butcher shop. We'll be sure to check it out. Happy cooking!
I heard of this sauce quite sauce time ago and have looked for the recipe in vain, thanks to you here it is. I love the Rouxbe Website. Since joining my kitchen has been turning out more good food than ever.
A really big thank you to all the staff........Jim B.
Made this for the first time today and on the initial tasting, the vinegar was absolutely overpowering and it was way too "herby". But after a few hours in a jar in the refrigerator, the flavors mellowed and blended and the taste was fantastic. Dinner guests raved about it with thin sliced pan-roasted tri-tip, but it could go with almost anything and be delicious.
You could certainly prepare a large portion of this the day before, but it would be best to add the herbs on the same day — this will ensure they stay nice and bright. Hope that helps. Cheers!
1/2 of salt water and 1/4 cup of vinegar for a recipe that totals to 2 cups? I made it and it tasted terrible. Very disappointing after being excited about making a chimicurri with a twist.
Sorry that you didn't like this, Tj. I usually end up with pretty close to 2 cups (a little over) with the addition of the olive oil, all of the herbs and the peppers. I wonder if there are adjustments that you could make to suite your flavor preferences? Lauren
Nohad, Yes, you can omit the oil. The function of the oil in this recipe is to balance the acidity, provide mouthfeel, and to lend flavor. Depending on the olive oil used (e.g. a bitter oil), then other tastes may be introduced. The best substitute for the olive oil would be another. If something else is added to mimic some of the qualities of the omitted oil, such as a fruit or bean puree, then the result will not be chimichurri. Even if omitting the oil many people would argue that it would no longer be chimichurri. But, the alteration of the recipe is, of course, up to you and up to you to enjoy.
Hi Wendy. I am glad you loved this. This lasts a little longer in the fridge because of the amount of oil and vinegar. I think a couple weeks in a well sealed container would be totally fine, maybe longer but you would have to taste and smell to use your judgement. Lauren
I make and use chimi often. I freeze and reference it for a few months and then make a new batch. The combos are endless but it needs oil, chilantro, parsley, garlic and red pepper or chilli flakes. Can’t eat steak without it.
Hi David: Yes, freezing chimichuri is a great idea--I freeze the chim in ice cube trays so that a small amount can be used at a time. It is good on many things, including rice, baked potatoes and more! Thanks for sharing your great tip! Cheers, Char
Hi Laura: Thanks for writing. I make this recipe frequently, and enjoy using the apple cider vinegar. So, the answer is yes. I think you will enjoy the flavor. Cheers, Char
Hi Janine, yes, you can use fresh lemon juice in place of both white and red vinegars. It is less acidic but commonly used. If you do choose to use vinegar, I suggest using all red wine vinegar, or red wine vinegar plus fresh lemon juice added. Enjoy!
Could you swap the red peppers for dehydrated green peppers? I bought a batch of green peppers at a local organic produce market and dehydrated them at home at 45°C for about 10h, I would like to try new recipes with them. Thanks.
Hi Alexsandra— Nice way to preserve the peppers. Very good. I would rehydrate the peppers in water or vinegar first, then add as an ingredient. I think you’ll enjoy the sauce! ~Char
Tracy S •This is indeed delicious! My favourite way to have it is on grilled halibut, but I will drizzle it on crackers with cheese, use as a dip for tortilla chips, etc. I found I can reduce the salt to 3/4 T and add more later if needed. If you bring this to a potluck, be prepared to give out copies of the recipe!
Ted W •Chimichurri is one of my favorite sauces. Mine is a bit simpler with just red wine vinegar, garlic, flat leaf parsley, red onion, olive oil, and red pepper flakes. Now I am looking forward to trying this version. The first time I used Chimichurri Sauce was on Vacio Steak. This steak is very popular in Argentina and I first tried it based on the recommendation of Sebastian at Sebastian & Co., a butcher shop in West Vancouver. Vacio has become my steak of choice when it is available. Just slow cook it on the BBQ at the lowest temperature possible for about 2 hours. A nice dark crusts forms on the outside and it will be medium rare on the inside. Can't wait to try Vacio with this recipe for Chimichurri. Thanks Kimberly!
Kimberley S • Rouxbe Staff •Hi Ted, Your recipe sounds delicious too - there are so many variations of chimichurri and they are all so yummy. I loved the beef in South America. It has such a different flavor and there are so many different cuts that you can't usually get here. Thanks for the name of your butcher shop. We'll be sure to check it out. Happy cooking!
Jim B •I heard of this sauce quite sauce time ago and have looked for the recipe in vain, thanks to you here it is. I love the Rouxbe Website. Since joining my kitchen has been turning out more good food than ever. A really big thank you to all the staff........Jim B.
Franklin G •Made this for the first time today and on the initial tasting, the vinegar was absolutely overpowering and it was way too "herby". But after a few hours in a jar in the refrigerator, the flavors mellowed and blended and the taste was fantastic. Dinner guests raved about it with thin sliced pan-roasted tri-tip, but it could go with almost anything and be delicious.
Alice L •Hi. Can I prepare this the night before? Will it keep? I normally prepare food the same day of a potluck, but unfortunately, I'm too busy this time.
Lauren L •Sorry that you didn't like this, Tj. I usually end up with pretty close to 2 cups (a little over) with the addition of the olive oil, all of the herbs and the peppers. I wonder if there are adjustments that you could make to suite your flavor preferences? Lauren
Eric W • Rouxbe Staff •Nohad, Yes, you can omit the oil. The function of the oil in this recipe is to balance the acidity, provide mouthfeel, and to lend flavor. Depending on the olive oil used (e.g. a bitter oil), then other tastes may be introduced. The best substitute for the olive oil would be another. If something else is added to mimic some of the qualities of the omitted oil, such as a fruit or bean puree, then the result will not be chimichurri. Even if omitting the oil many people would argue that it would no longer be chimichurri. But, the alteration of the recipe is, of course, up to you and up to you to enjoy.
Wendy C •Loved this recipe, had this with a steak caprese and a sweet little gem lettuce side. How long will this last in the fridge?
David R •I make and use chimi often. I freeze and reference it for a few months and then make a new batch. The combos are endless but it needs oil, chilantro, parsley, garlic and red pepper or chilli flakes. Can’t eat steak without it.
Char N • Rouxbe Staff •Hi David: Yes, freezing chimichuri is a great idea--I freeze the chim in ice cube trays so that a small amount can be used at a time. It is good on many things, including rice, baked potatoes and more! Thanks for sharing your great tip! Cheers, Char
Laura L •Can I replace the white vinager with apple cider vinager? what would be another healthier alternative? Thank you!!
Demetra S • Rouxbe Staff •Hi Janine, yes, you can use fresh lemon juice in place of both white and red vinegars. It is less acidic but commonly used. If you do choose to use vinegar, I suggest using all red wine vinegar, or red wine vinegar plus fresh lemon juice added. Enjoy!
Alexsandra N •Could you swap the red peppers for dehydrated green peppers? I bought a batch of green peppers at a local organic produce market and dehydrated them at home at 45°C for about 10h, I would like to try new recipes with them. Thanks.