How to Make Argentinian Chimichurri Sauce
Chimichurri sauce is a spicy sauce of a very watery consistency. There are many different recipes for chimichurri, but the key ingredients are always: parsley, garlic, vinegar, red pepper and a little salt. Argentinian Chimichurri is a sauce used to accompany roast meats poultry. It is a traditional sauce from Argentina and Uruguay, which enhances meat flavors.There, it is especially used to make typical Gaucho steak. Interested in learning how to make it? oneHOWTO will teach you how to make Argentinian chimichurri sauce.
The first step to make Argentinian chimichurri sauce is to fill a pot with half a liter of water, turn the stove on high and let the water boil. While you do this, start preparing the vegetables: chop four tablespoons of garlic and four tablespoons of parsley. Mix them thoroughly.
When you've chopped the garlic and parsley, add a tablespoon of oregano, the ground chili pepper and the salt and pepper. Then add a little boiled water to the mix as well as vinegar and oil until it reaches the desired consistency. You can use a blender or food processor if you don't want the sauce to have any bits, the consistency is up to you.
To finish the chimichurri sauce, store the mixture in jars or bottles that are sealed tightly, and store them in the refrigerator. And there you have it! Now you can add this delicious sauce to your dishes. As we've already mentioned, it's a great sauce to add to grilled meat and steak, though vegetarians and vegans can also find it delicious with grilled vegetables, especially with potato. Try it out and bon appétit!
If you are a sauce-lover, you will certainly be interested in other traditional sauce recipes. Here at OneHowTo, we offer many recipes so you can get creative in the kitchen while enjoying extra tasty dishes thanks to this recipe for pineapple sauce.
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- We recommend that you prepare the sauce in advance to increase the intense flavors.
- If you want an even more tangy flavor for your chimichurri sauce, use minced garlic instead of raw garlic. You'll notice the difference.