Chimi what? Chimichurri. The first time we tasted this sauce was in a restaurant we both worked in. And then began the love affair…no longer would we be chimi-less. So what is it exactly? In a few words, a condiment. Think: Argentina to Chimichurri as U.S.A. to Ketchup. A jade green sauce, with the aroma and taste of a savory, citrus-y surprise, it delights every palate we have come across, begging the request of a written-down recipe. So here it is, along with a few words from the Chef. The picture below shows the chimichurri as the star amidst a pork chop, red chard, and red potatoes. Buen Provecho!
–There are hundreds of variations with a few staple ingredients like parsley, vinegar and garlic. I have played with many variations with red chiles to basil and this is by far my favorite. I encourage you to add or subtract ingredients from this recipe to your liking. Chimichurri is a must on beef, especially some of that amazing grass-fed Argentinian beef. Don’t be shy when it comes to fish and chicken as well, just remember your sauce shouldn’t completely overpower the protein.
1 bunch Cilantro
1/2 bunch Oregano
1 bunch Green Onion
1/2 bunch Parsley
3 cloves Garlic
1 ea Serrano Chili
1/2 teaspoon Toasted Cumin (ground)
1/2 Tablespoon Ancho Chili Powder
3 Tablespoon Red Wine Vinegar
1/2 cup Olive Oil
Salt to taste (please don’t use iodized salt, try sea salt or kosher salt)
Place all ingredients into a blender and puree until smooth. Taste for seasoning.