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Chimichurri
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Description
Chimichurri is a spicy, refreshing, garlicky green condiment. Although it originated as a sauce for grilled meat in Argentina, it has such a bright zing, it would be a shame to limit its uses! I like to marinate tofu in it, or use it as a dressing in a bean salad, or serve as a simple dip for tortilla chips. If cilantro is not to your liking, you can use parsley instead.
Ingredients
- 1 whole Small Red Chili Pepper
- ⅓ cups Extra Virgin Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 3 cloves Garlic, Peeled
- 2 teaspoons Dried Oregano
- ½ teaspoons Salt
- ¼ teaspoons Smoked Or Sweet Paprika
- 1-½ cup Lightly Packed Cilantro, Washed Well And Roots Trimmed
Preparation
1. Place everything in a food processor and blitz until finely chopped.
2. Let the flavours meld by letting the sauce sit in the fridge for at least 30 minutes.
3. Store in an airtight container in the fridge for up to 1 week.
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