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Argentinian Chimmichurri The greatest thing about authentic Argentinean food is that it is easy to make and hard to screw up! Chimichurri is one of the most delicious and versatile sauces around. It's traditionally served with grilled steak and is an essential part of an Argentinian parrillada or barbecued mixed grill. You can have Argentinian Chimmichurri using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Argentinian Chimmichurri

  1. Prepare 2 cups of chopped parsley (flat leaf).
  2. Prepare 4 cloves of garlic chopped.
  3. It’s 3 Tbsp of dried oregano.
  4. Prepare 1 Tbsp of sea salt.
  5. You need 1 Tbsp of fresh ground black pepper.
  6. It’s 1/2-1 Tbsp of crushed red pepper flakes (depending on taste).
  7. It’s 1 Tbsp of sunflower oil.
  8. It’s 1/4 cup of boiling hot water.
  9. You need 1/4 cup of red wine vinegar.
  10. Prepare 1 of non reactive air tight container.

It goes great with chicken and fish, and is a must with grilled chorizo sausages. Freshly made and flavor-packed Argentine chimichurri sauce When it comes to grilling, Argentinians have mastered the art of the perfect barbecue. Accompanying grilled meats is the ubiquitous chimichurri sauce. This popular sauce is made with parsley, oregano, garlic, olive oil, and red wine vinegar.

Argentinian Chimmichurri instructions

  1. Chop parsley and garlic making sure you have two cups of parsley..
  2. Add garlic and dry ingredients to parsley..
  3. Pour in sunflower oil..
  4. Pour in hot water..
  5. Pour in red wine vinegar..
  6. Mix well. (do not shake).
  7. Cover and refrigerate.(allow at least 24 hours for flavors to combine).

Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to grilled steaks topped with this. In a small saucepan over low, combine the oil, paprika, pepper flakes and oregano. Remove from the heat and stir in the garlic. Chimichurri (pronounced chee-mee-choo-ree) is an uncooked sauce, made of herbs (usually parsley and oregano), garlic, oil and vinegar. Very popular in Argentina, Uruguay, Paraguay and in Southern Brazil.


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