Chimichurri Sauce

Tasted chimichurri sauce for the first time at a friend’s restaurant (If you are in Muscat do give their rib-eye steak a shot- you will thank me J) Anyway, fell in love with both their steak and chimichuri sauce. So here’s my take on this fresh, picante salsa from Argentina.

Ingredients:

 

Fresh thyme: 300 gm (Destalked)

Fresh coriander: 100 gm (Destalked)

Garlic: 3 large cloves

Green chili: 1 large

Oregano: 2 tbsp fresh/ 1 tbsp dried

Virgin olive oil: ½ cup

Malt vinegar: 2 tbsp (wine vinegar preferred)

Vodka/ White rum: 2 tbsp (Since I did not have wine vinegar, I added this for a twist)

Black pepper: 4 tbsp coarsely crushed

Red chili flakes: 1 tbsp

Cayenne pepper: 1 tbsp

Salt: To taste

Preparation (5 mins):

Chop parsley, coriander, the green chili and garlic as finely as possible. Pack tightly into blender and blend. Add remaining ingredients and blend till you get a fine paste. Serve immediately or refrigerate for later.

Make sure to remove the stalks from the parsley and coriander

The finer is the parsley and coriander chopped the faster is the blending done

Before serving, you may want to adjust the condiments with a final whisk. I had to add extra pepper and  salt.

 

 

Tips:

Chimichuri goes great with all grilled meats meats, grilled white fish or even with plain rice. Works best with a chilled white wine. Buen provecho