Chimichurri Sauce A La Uruguaya South America Recipes

AUTHENTIC CHIMICHURRI (URUGUAY & ARGENTINA)

Steps:

• Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
• Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
• Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

CHIMICHURRI SAUCE

Steps:

• Combine all herbs, parsley, cilantro, and oregano in a mortar and pestle. Pound them firmly, add shallots and garlic, Continue pounding and vigorously mixing for another minute until it looks chunky.
• Now add olive oil, vinegar, chili flacks and salt. Mix very well.
• Let it rest for 10 minutes and refrigerate it for half an hour before spooning over your favorite steak recipe.

ARGENTINIAN CHIMICHURRI

Steps:

• Combine the parsley, oregano, garlic and chili pepper(s) in a bowl.
• Add the vinegar, lime juice, sunflower seed oil and a pinch of salt and pepper. Mix until combined.
• Taste for seasoning and adjust as needed.
• Serve immediately or, if you can, let it sit for at least 15 minutes before serving for the flavors to meld. If not using right away, refrigerate for up to 3 weeks but bring to room temperature before serving.

CHIMICHURRI SAUCE A LA URUGUAYA, SOUTH AMERICA

Steps:

• Use a large plastic bowl that has a good sealing cover to it.
• First add the 1/3 C of Olive Oil, and gently stir in the can of stewed tomatoes.
• Chop the fresh basil leaves into tiny pieces, and pour into your mixture.
• Now finely chop the 1/2 bunch of fresh perejil (do not discard the stems), and add into the mixture above, including chopped stem pieces. (The stem of the perejil has all of the intense flavor.).
• Finely chop 1/2 of a fresh yellow onion, and add to the above sauce mixture.
• Now add in the 2 tsp of oregano and 2 tsp of minced garlic. And add a dash of sea salt and some freshly ground black pepper.
• Squeeze 1/2 of a fresh lime over the mixture and stir well. Now refrigerate the chimichurri sauce for at least one hour. Then serve as a side dish to your favorite outdoor grilled meats, for that truly South American flavor. Believe me, your guests will not need any barbeque sauce after tasting Chimchurri sauce with their meats!

CHIMICHURRI SAUCE

Steps:

• Put the herbs, garlic, onion and chilli in a bowl. Pour the oil and vinegar in and add salt. Mix together.