Chimichurri - An Authentic Argentinian & Uruguayan Condiment

Chimichurri is fantastic with churrasco / steak, but it also goes really well with other grilled meats and seafood.
Plus, it is a no-cook recipe that is fast and easy to make.
Recipe
Parsley (Chopped) - 1 cup
Garlic (Minced) - 2 to 4 cloves
Fresh Red Chili (Diced) - 1 piece
Dried Oregano - 1 teaspoon
Dried Chili Flakes - 0.5 teaspoon
Salt - 1 teaspoon
Black Pepper - 0.5 teaspoon
Red Wine Vinegar - 2 tablespoons
Extra Virgin Olive Oil - 8 tablespoons / 0.5 cup

[@Kazibaziba]

I tried this recipe yesterday. Easy and quick, but so delicious!

[@epichefter]

Glad you liked it!!

[@fibonaccitimes]

You got it pretty well, but it is not really authentic as olive oil is not the way to go.
Also steps and order are important, and it needs an element of water.
Way too much garlic, not enough dried oregano.
And no mention of how long you need to leave to rest for the flavours to come out , it needs at least 24 hs in the fridge, specially because of the amount of raw garlic, which needs to be naturally cooked in the salty water and vinegar overtime, otherwise your guests will be burping garlic flavour for days.
Authentic chimichurri:
- 1-2 tablespoon dried oregano.
- 1 tablespoon sweet pepper flakes >> it can be hot but traditional chimichurri uses the sweet pepper flakes version which can't be found in every country. The option here is to maybe use paprika.
- 2-3 tablespoon warm water
Mix until you create a paste like texture.
- Add 1 tablespoon of salt and pepper, mix.
- Add 2-3 tablespoon FINELY chopped parsley
- Add 1 minced garlic clove
- Add 1-2 tablespoon red wine vinegar >> important, it has to be red wine vinegar.
- Add 1-2 tablespoons of sunflower oil >> or any other neutral oil, NOT olive oil or other flavoured oils.
Mix all and leave in the fridge for at least 24 hours.