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 used 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.
Use this chimichurri sauce to marinate your meats or to serve as a side dish with meats, or any other vegetables. I combine yuca and chimichurri, delicious combination. Get ready to chop for a while and start to finely chop parsley and garlic and add the rest. Combine and store in a glass container. Let me know what you think.
Make it and save it for later. Serve with your meals, empanadas, yuca, vegetables and meats. Use it to marinade. Many possibilities.
- 1 bunch flat leaf parsley, rinsed, finely chop
- 1 ají or small chile pepper, seeded, finely chop
- 2 garlic cloves, peeled, minced
- 1/2 cup olive oil, extra virgin
- 1/4 cup red wine vinegar
- 1/2 tsp. salt
Chop all vegetables and combine.
Place in a glass jar container with lid.
Add oil, vinegar and salt. Keep it in the fridge until ready to use.