Chimichurri Sauce
Green Herb Sauce with Red Wine Vinegar, Garlic and Chili Pepper
Adjust servings here:
Equipment
- Mixing bowl
- knife
- chopping board
Ingredients
- 1/2 bunch parsley
- 1/4 bunch coriander aka cilantro
- 1/2 red chilli pepper
- 2 cloves garlic
- 2 tbsp oregano
- 60 ml red wine vinegar* or apple cider vinegar
- 2 tbsp olive oil
- salt
- pepper
Instructions
- Wash herb with water and pat dry with a clean kitchen cloth (or you can use a salad spinner).
- Remove the stems and use the leaves only. Use a sharp kitchen knife to chop the parsley and coriander as fine as possible. Add the chopped herbs to a bowl.
- Wash and chop the chili pepper as thin as possible. Add to the bowl.
- Grate the garlic or chop as fine as possible. Add to the bowl.
- Add the oregano, red wine vinegar, olive oil, salt and pepper.
- Mix, cover and leave in fridge for at least for 1 or 2 hours.
Notes
*If the mixture seems too dry, you can add a little more red wine vinegar.
For those who want to save time on chopping, you can alternatively use a hand blender or small spice grinder to chop all your spices.
You can increase the spice level by adding more chili pepper. I kept this one mild so it could be enjoyed by a broader crowd :-)