Chimichurri (Argentinean)

Chimichurri is an Argentinian salsa verde or, simply put, green sauce. But this herbaceous green sauce is more rugged than its European counterparts. Some say chimichurri should taste like it has been dragged through the herb garden, and that’s a pretty good description. 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.

½ cup yellow onion, minced
½ cup fresh flat-leaf parsley leaves, chopped
1 Tbsp. fresh oregano, chopped
1 tsp. garlic, finely grated or minced
1 ½ tsp. sea salt
1 tsp. black pepper, freshly ground
½ tsp. red pepper flakes
1 cup extra-virgin olive oil
½ cup red wine vinegar

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.

Makes about 2 cups.

Cook’s Notes:

• To get some of the prep work out of the way, make chimichurri up to 4 days in advance but do not add the vinegar; bring it to room temperature and add the vinegar a few hours before serving.
• The chimichurri will keep in an airtight container in the fridge for 2-3 days.
• For this recipe I prefer to use Greek oregano, sold in bunches with the leaves and stems still intact. It is sweeter and somehow less medicinal tasting than the pre-packaged stuff.