Recipes
Recipes with my own touch
Servings
Makes approx. 300ml
Ingredients
3 cloves garlic, crushed
1 shallot or ½ small red onion, finely chopped
1-2 medium chillies, seeded & finely chopped
2½ml salt
60ml red wine or white balsamic vinegar
125ml EVOO
150ml coriander, finely chopped
150ml flat-leaf parsley leaves, finely chopped
75ml mint leaves, finely chopped
2½ml freshly ground black pepper
2½ml ground cumin
good pinch of cayenne pepper
15ml maple syrup
Chimichurri sauce
Chimichurri is a hodgepodge of several things in no particular order and hails from Argentina and Uruguay. Traditionally it is served as a table condiment for grilled steak, but this is too good to only serve as a secret braai sauce! This is my go-to sauce for so many things. It is of course great on a steak, burger, or even served with chicken, fish or drizzled over a fried egg on toast. My own hodgepodge recipe has evolved with my taste over the years; this is my current favourite version!
Method
- Combine the garlic, shallot, chilli, salt, and vinegar. Mix well and let it stand for 10 minutes. Stir in the oil, coriander, parsley, mint, black pepper, cumin, cayenne pepper and maple syrup. Taste and adjust the seasoning if needed. Alternatively, for a smoother sauce (or lazier approach!), simply toss all the ingredients in a blender and whizz it up for a few seconds until it reaches your desired consistency. I like it smooth (girlie) and my husband prefers it chunkier (masculine).
- The chimichurri sauce can be made up to 3 days in advance and refrigerated, although the colour won’t be as vibrant. My husband will only eat it when it’s fresh. Just saying…
Share with a friend