Chimichurri is an Argentine dipping sauce. Some have wrongfully said that “Argentinians put it on everything” or it is their equivalent of ketchup, etc. None of these are correct, but if Argies use a sauce on meat, it will likely be this one. An Americanized version is served at the Old Stone Church and is a very tasty blend served with bread to mop it up. While not traditional, it is yummy. Here’s the recipe, as given to me by the chef: Mix in blender: parsley, cilantro, onion, garlic, southwest chili oil, water, red wine vinegar, oil, salt and pepper. Serve with slices of bread for dipping.
Here is my personal favorite recipe for authentic chimichurri sauce. You can mix it all together but I prefer to go through a 3-step process while preparing the sauce.
1/2 Cup Olive Oil (For a more mellow flavor use a neutral flavored oil)
1/4 Cup Red Wine Vinegar
1/4 Cup Water
1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)
1 medium onion; finely chopped
4 cloves garlic; finely minced
1/2 of a red bell pepper; seeded and finely diced
1 tomato; peeled, seeded, finely chopped
1 Tablespoon dried oregano
1 Tablespoon paprika
1 Teaspoon bay leaf (laurel); very small flakes
1 Tablespoon coarse salt
1 Teaspoon ground black pepper
hot chili flakes to taste (Aji Molido if you can find it)
Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients. Allow to rest for 30 minutes.
Next add the vinegar and water. Mix well. Allow to rest for 30 minutes.
Finally add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch. Transfer to a non-reactive clean bowl or jar that can be covered. Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight. For better results prepare at least 2 or 3 days ahead of time. If refrigerated, allow sauce to sit at room temperature for at least an hour or until the oil (if congealed) thins out, before serving.