This chimichurri sauce from Argentina adds flavor to any meats, empanada, yuca and it can be used as dressing for vegetables. Prepare ahead of time and save it in the fridge to serve at any time.
The main ingredients are flat leaf parsley, garlic, red wine vinegar, olive oil, salt and any chile pepper. I have added swiss chard or kale to this recipe especially when using it as a salsa for dipping.
Play with other ingredients by adding anything else you like such as oregano or fresh basil leaves.
Use a glass jar to save the salsa in the fridge. It can be also use as a marinade for your meats or add it to season a rice dish. Stir every time you use and use a clean spoon. I use a wooden spoon.
Marinate your meats or serve your meats or anything with a dish of chimichurri sauce. Get ready to finely chop parsley and garlic and add the rest.
- A bunch of parsley, rinsed, finely chop
- 1 ají or small chile pepper, seeded, finely chop
- 2 garlic cloves, minced
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- Chop all vegetables.
- Place in a glass jar container with lid.
- Add oil, vinegar and salt.