Chimichurri Sauce

Ingredients

  • 1 teaspoon crushed black peppercorns
  • 1 ½ cups red wine vinegar
  • 1 bunch fresh parsley
  • 4 garlic cloves
  • 1 teaspoon salt
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • + 2 more ingredients
    • ½ cup olive oil
    • 2 tablespoons hot paprika or 1 teaspoon cayenne pepper

In a large jar, combine the oil, vinegar, paprika, garlic, parsley, peppercorns, oregano, bay leaves, and salt. Cover the bottle and shake well to mix the ingredients. Refrigerate chimichurri until ready to use. Moisten the cooked meats in each course with a little of the sauce and serve the rema...

View full recipe at Epicurious

Comments

Variations on Chimichurri Sauce

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    • 1/3 cup extra-virgin olive oil
    • 1 cup packed fresh mint leaves (from 1 large bunch)
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  • Chimichurri Sauce
    • 1/2 teaspoon dried hot red pepper flakes
    • 1/2 cup distilled white vinegar
    • 3/4 cup extra-virgin olive oil
    • +1 other ingredients
  • Chimichurri Sauce
    • 1 cup fresh Italian parsley
    • 3/4 teaspoon dried crushed red pepper
    • 1/2 cup olive oil
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    • 1/2 teaspoon salt
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    • 1/4 teaspoon salt
    • 2 tablespoons shallots
    • 1/2 cup fresh flat-leaf parsley
    • 1/4 cup fresh lemon juice
    • 1 teaspoon minced garlic
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  • Chimichurri Sauce
    • 1/2 cup extra-virgin olive oil
    • 3 tablespoons lime juice
    • 1 teaspoon ground cumin
    • 1 1/2 cups packed fresh parsley leaves
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