Chimichurri - South American Salsa Marinade

Chimichurri is a South American marinade that is very popular is Argentina, Uruguay and Chile. The Chimichurri is used as dressing to the food or as marinade for meat, poultry and fish. 

The Chimichurri is made of a base of vinegar and oil with diced herbs (fresh or dried) and spices. It is usually spicy (even though the sensitive ones can prepare less-spicy versions). In the history, the Chimichurri was based on salt that was later on replaced with vinegar.

Here are a few examples of herbs used in making the Chimichurri: Thyme, oregano, chili powder, pepper, garlic, onion, bay leaf, black pepper, mustard powder, parsley, chives, etc.

The Chimichurri can be stored in a cool place/refrigerator for two week and even longer.

Here are two recipes of Chimichurri:

Recipe 1 – from my cousin

A big bundle of parsley

A big bandle of oregano

One head of garlic

3 red peppers

Chop everything in magimix until diced

Add vinegar and vegetable oil in equal amounts and salt

Recipe 2 – from a friend

A big bundle of parsley

4 cloves of garlic

2 Tbsp dry oregano

2 Tbsp sweet chili powder

1 tsp Jewish salt

Dice everything together and add

½ cup of vegetable oil

½ cup of vinegar

Below is a photo of the second recipe.

It is perfect for a sandwich or toast (try to prepare a cheese toast – spread it on the bread before toasting!), great with steak, poultry or fish, I made Salmon with it!