Chimchurri sauce is an Argentinian classic of debatable origin that is used principally as an accomaniment to grilled meats. While the Argentians claim it as their own, it may be from the Basque Country, Quechua or even … Ireland. The name may come from an Irish chap called Jimmy McCurry who was scratching around Argentina for ingredients for a steak sauce, or it is from the Spanish ‘tximitxurri.’
Chimichurri sauce
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Loading...Ingredients
- Handful of fresh parsley, chopped
- Handful of fresh oregano, chopped
- Handful of fresh coriander, chopped
- 1 red chilli, seeded and chopped
- 3 cloves of garlic, chopped
- 5 tbsp best quality extra virgin olive oil
- 2 tbsp red wine vinegar (see notes)
- Sea salt and freshly ground black pepper
Instructions
1
Combine all the ingredients, adjust vinegar and oil as needed and season.
Notes
Some recipes use lemon juice for the zip.
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