Chimichurri Sauce
Sauces and Marinades • Argentinian
Description
The original recipe does not include tomatoes, but they help to soften the flavor. Instead of wine and lemon juice, vinegar is used.
Ingredients
- Parsley 0 oz
- Garlic 2 cloves
- Cayenne Pepper ½ teaspoon
- Paprika ½ teaspoon
- Dried Rosemary 1 teaspoon
- Dried Chamomile a pinch
- Bay leaf 1 teaspoon
- Habanero Pepper 1 piece
- Ground Cinnamon a pinch
- Ground Nutmeg 1 teaspoon
- Ground Black Pepper a pinch
- Dry White Wine 5 fl oz
- Lemon 1 piece
- Olive Oil 5 fl oz
- Onion ½ head
- Orange Bell Peppers ½ piece
- Tomatoes 2 pieces
Step-by-Step Guide
Step 1
In a mortar, place all the spices and add very finely chopped parsley, garlic, and jalapeño. Squeeze the juice from half a lemon into it. Grind everything diligently until it reaches a paste-like consistency. This can also be done in a blender, but don’t overdo it.
Step 2
In a separate bowl, mix the resulting mixture with the wine and oil. Stir well.
Step 3
Add the finely chopped onion and bell pepper.
Step 4
Peel the tomatoes and remove the seeds. Dice them finely. Mix with the sauce.
Step 5
Let it sit for a couple of hours in the refrigerator.
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