- 10 minutes
- For 10 people
- € 0.3 / person
- 248kcal per 100g.
How to prepare a chimichurri sauce. Chimichurri is a sauce recipe that usually accompanies most family barbecue in Argentina and Uruguay.
In Galicia, it usually accompanies almost all the churrascadas (barbecue of pork or veal ribs and other pork delicacies) and in my house, we try to make it pair with the famous Canary mojo picón . And it is that from the gaucho stove to the smallest town in Coruña, you can always find chimichurri.
This spicy sauce is generally used to flavor roasted meats, sausages and fish. Its basic recipe includes parsley, garlic, ground chili, salt, oil and vinegar (until the 19th century, brine was used). However, there are variants in the different regions of the country, so it can also have oregano, thyme, bay leaf, basil, onion, etc. Each teacher has his booklet and the ingenuity or the traditional local accompany to make it delicious.
The one I present here has a family history, since although most Galicians, an important part of my family is Argentine. Since I was little I got used to the cuts of meat that they usually use there, from the roast of strip, the chorizo steak, the vacuum, the horse tail, the narrow steak, the popcorn, the famous matambre and the delicious entrails of veal (my favorite part). Let’s not forget the Creole sausages that have accompanied all the barbecues in Spain for a few years, rivaling hand in hand with the classic sausages. The party usually begins with them at the barbecue, since they are the first to be put on the coals.
Our variation on the chimichurri that you will find out there, is that we use fresh herbs instead of dried (which are the ones used by the gauchos). It is a sauce that is made in a very short time, it serves as an accompaniment to many recipes, not just meat. It is also great with vegetables and fish. I hope you like my formula and that it is an excellent accompaniment to a great meal.
Preparation of the chimichurri sauce
- Peel the garlic, wash the parsley in plenty of water and drain. We cut the parsley very fine, with a good knife, without mashing it, we want the pieces to be seen.
- You can help yourself by scissors. For garlic, at home we use a machacajo, to get all its flavor and mix well with the sauce.
- But if you like to find the pieces, you only have to finely chop it after laminating it, it is a little more tedious but just as valid.
- If you have ground pepper, the process is very fast, otherwise you will have to chop the peppers very fine.
- Try not to take the seeds inside the pepper, I assure you that as I say, it will have that spicy point of chimichurri, the right one. But at this point the tastes of home go, if you do not like spicy, you do not need this ingredient.
- To mix all the sauce, we help ourselves with a glass jar. So we are putting all the ingredients inside it, we start with the oregano, the peppers and the salt.
- Then the peppers, the parsley and finally, the liquids, the vinegar and the olive oil.
- We shake the bottle very well (closed) and keep it for a minimum of two days, so that all the flavors come together well.
- You can use it on the same day, it is valid, but I assure you that if all the ingredients are left to rest, it gains in flavor and consistency.
- You will find a thick sauce that will be great to accompany or even marinate your meat, vegetables and fish.
Tips and advice for a yummy chimichurri
- You can keep the chimichurri in the fridge, the more days go by, the richer it is. But I recommend that no more than 3 months pass, then the garlic begins to do its own thing. A really yummy sauce, I totally recommend it.
- It is suggested that its origin must be sought in the Basque Country. The national chimichurri would come from the “Tximitxurri”, which in Basque would mean “jumble” or “mixture”. In fact, there is a similar sauce but it is prepared with garlic and parsley. Along with aromatic herbs, red chili, cayenne pepper, thyme and rosemary.
- Be sure to enjoy all our ideas to prepare the tastiest sauces and accompany all our dishes.
- Mediterranean cuisine is unique in a multitude of sauces with olive oil and of course dressings. In blog you can find the most popular sauces like mayonnaise , the authentic aioli sauce , the romesco sauce , the Moroccan chermoula , the famous tomato sauce or salsa homemade mustard , they are a staple in our kitchen.
You can see all the photos of the step by step in the next album .