chimichurri.

This sauce accompanies grilled meats very well. This recipe may also be used as a marinade or dipping sauce.

Ingredients:

  • 1/2 bunch parsley, chopped fine.

  • 1/4 bunch cilantro, chopped fine.

  • 1/4 bunch oregano, chopped fine.

  • 1 garlic clove, finely chopped.

  • 1 black garlic clove, finely chopped.

  • 1/2 tsp cumin seeds, toasted, coarsely ground.

  • 1/4 tsp coriander seeds, toasted, coarsely ground.

  • 2 anchovies, finely chopped. (Spanish Cantabrian is best.)

  • 1 jalapeno/Fresno chili, deseeded, finely chopped.

  • 1 tsp sweet smoked paprika.

  • 100mL extra virgin olive oil.

  • 50mL sherry vinegar.

  • black pepper.

  • kosher salt.

Equipment:

  • mixing bowl.

Execution:

  • Add all ingredients to a bowl, combine and season/adjust to taste.

  • If you are making this recipe ahead of time, wait right until serving to add the vinegar to prevent the herbs from turning dark.