Chimichurri is an uncooked sauce which originated in Argentina. It can be used in cooking, for marination or as a table condiment for grilled meats. It is available in a green and red version and contains fresh herbs, such as parsley, cilantro, oregano, minced garlic with a hint of chili. Olive oil binds the sauce together and red wine adds a deapth of flavor. Since I cannot consume alcohol due to religious restrictions, I have substituted Balsamic vinegar reduction to achieve the same result. Because I have never consumed or will ever consume alcohol I will never truly know if my chimichurri sauce is like the orignal sauce but it hits the spot and that’s all that matters!
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Chimichurri SauceCourse: Sauces
1⁄3 cup Red bell pepper deseeded
1 Small Shallot
2 Cloves Garlic
1 cup parsley
2 Small Green chilies
Salt to taste
1⁄4 tbsp Black pepper
1⁄2 cup Olive oil
6 tbsp Balsamic vinegar reduction
Dash of crushed red chili optional
1 tbsp Oregano
- In a food processor chop all the herbs, chili, red bell pepper and garlic finely.
- Add it to a bowl then add olive oil, seasoning and vinegar.