Chimichurri Sauce Three Ways

Condiments and Sauces

Recipe courtesy of Essentials of Latin Cooking

Each Makes about 1 Cup

Ingredients: 

Traditional Chimichurri Sauce

  • Salt and freshly ground pepper 
  • 4 cloves garlic, minced 
  • 1 tablespoon dried oregano 
  • 1 tablespoon dried rosemary, minced 
  • 1 tablespoon dried thyme 
  • 2 bay leaves, finely crumbled 
  • 1 teaspoon chile powder 
  • ½ cup white vinegar 
  • 2 tablespoons olive oil

Chile-Cilantro Chimichurri Sauce

  • ½ cup firmly packed fresh cilantro leaves, coarsely chopped
  • ½ cup firmly packed fresh flatleaf parsley leaves, coarsely chopped
  • 2 tablespoons coarsely chopped green onion
  • 2 teaspoons fresh lime juice
  • 2 teaspoons white vinegar
  • 2 bay leaves, finely crumbled
  • 1 teaspoon seeded and coarsely chopped red or green chile, such as jalapeño or serrano 
  • Sea salt and freshly ground black pepper 
  • ½ cup olive oil

Parsley-Garlic Chimichurri Sauce

  • 1 cup firmly packed fresh flat-leaf (Italian) parsley
  • ½ cup red wine vinegar 
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano 
  • 1 teaspoon paprika
  • Sea salt and freshly ground pepper 
  • ½ cup olive oil

Chimichurri Sauce

Click image to enlarge

 

Method: 

Traditional Chimichurri Sauce

 

To make the chimichurri sauce, in a saucepan, bring 1 cup water to a boil over high heat. Add 1½ teaspoons salt and stir to dissolve. Meanwhile, in a heatproof glass jar with a tight-fitting lid, combine the garlic, oregano, rosemary, thyme, bay leaves, chile powder, and ¼ teaspoon pepper. Pour the hot salted water into the jar. Add the vinegar and olive oil, cover tightly, and store in a dark place for at least 4 hours, but ideally 1 week.

Chile-Cilantro Chimichurri Sauce

In a food processor, combine the cilantro, parsley, green onion, lime juice, vinegar, bay leaves, chile, ½ teaspoon salt, and ¼ teaspoon pepper and process until the mixture is minced, about 10 seconds. Transfer to a bowl and stir in the olive oil Let stand at room temperature for at least I hour to allow the flavors to blend, or until ready to serve.

Parsley-Garlic Chimichurri Sauce

In a food processor, combine the parsley, vinegar, garlic, oregano, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and process until the parsley and garlic are uniformly minced, about 10 seconds. Transfer to a bowl and stir in the olive oil. Let stand at room temperature for at least 1 hour to allow the flavors to blend, or until ready to serve.

 

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