Chimichurri
Photo: Gveret Tered, CC BY-SA 3.0
Chimichurri is an Argentine herb sauce of parsley, garlic, chile and vinegar, served with grilled or roasted meat. This version scalds the onion and garlic with hot vinegar and water, which tames their raw bite before the oil goes in. Then it sits in the fridge for at least a night, and up to three days, so the flavors meld. It also works as a marinade or an empanada dip.
Instructions
Put everything except the oil, vinegar and water into a large bowl. Stir well so the herbs and spices, especially the salt flakes, are spread evenly through the onion and parsley.
Leave the bowl to rest for 30 minutes.
Bring the vinegar and water to the boil, then pour it over the mixture and stir well. The hot liquid softens the sharpness of the raw onion and garlic.
Let the mixture rest for another 30 minutes.
Stir in the olive oil. If the liquid does not cover the solids, top it up with oil, water and vinegar in a 2:1:1 ratio until everything is submerged.
Spoon the sauce into an airtight container and refrigerate it overnight at the very least. It is better after a few days.
Take the container out of the fridge about 30 minutes before serving so the chilled oil thins out again. Stir well and serve.
Make it personal.
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