Photo by Evan Sung © 2016
When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs, sometimes speckled with dried red peppers, green onions, or garlic, chimichurri is the iconic sauce of the parrilla culture, delivering a welcome bolt of bright, sharp, herbaceous saltiness and acidity that takes fire-cooked foods to new heights.
Recipe information
Yield
Makes about 2 cups
Ingredients
½
cup minced yellow onion
½
cup chopped fresh flat-leaf parsley leaves
1
tablespoon chopped fresh oregano
1
teaspoon finely grated or minced garlic
1½
teaspoons kosher salt
1
teaspoon freshly ground black pepper
½
teaspoon red pepper flakes
1
cup extra-virgin olive oil
½
cup red wine vinegar
Need to make a substitution?
Preparation
In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, black pepper, and red pepper. Add the oil and vinegar and mix well. Store covered for a couple of days and use before the herbs start to turn brown.
Reprinted with permission from Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant by Greg Denton and Gabrielle Quiñónez Denton, with Stacy Adimando, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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