Thursday, March 25, 2010


Thats right Chimichurri!  (Chi - mi - chu - rri)  If you have enjoyed bar-b-que Uruguayan style, then there is a good chance you have also had the pleasure of trying Chimichurri.  Typically it is used as a sort of 'spread' on your juicy bar-b-qued meat to give it an extra little kick!  In most cases however it is a mix of parsley, garlic, oil and vinegar, but what I am gonna show you now, is a little bit different.  It is a must try if you are doing your own asado at home!

1/2 cup olive oil
1 1/2 cup red wine vinegar (I ended up using Balsamic for my pictures)
2 tbsp hot paprika or 1 tsp cayenne pepper
4 garlic cloves, minced
1 bunch of fresh parsley leaves, minced
1 tsp crushed black peppercorns
2 tsp dried oregano
2 bay leaves, crumbled
1 tsp salt

Find yourself a large jar and combine the oil, vinegar, paprika, garlic, parsley, peppercorns, oregano, bay leaves and salt.  

Cover the jar and shake well until the ingredients have mixed thoroughly.  Refrigerate the Chimichurri until you are ready to use it.  Now the next time you have an asado, you can liberally brush some on your cooked meat and enjoy!

1 comment:

  1. Vicki, esta salsa está exquisita. La suelo tomar con relativa frecuencia.
    Buen fin de semana.