Chimmichurri

chimichurri_-5

Chimmichurri

Inspired by Francis Mallmann.

Feel free to play around with this recipe. Especially the garlic levels and the seasoning. Mallmann recommends ‘always red wine vinegar’ but I’m happy to go out a limb here and say that sherry vinegar is even better. Sometimes it’s good to live dangerously. Note, this recipe originally appeared on Stonesoup without the problem solving guide etc.

enough for 4:
3 tablespoons sherry vinegar
large handful flat leaf parsley
large handful fresh oregano, leaves picked
1/4 teaspoon chilli powder
2 cloves garlic, peeled & very finely chopped

1. Combine sherry vinegar with 1/4 teaspoon salt, 1/4 cup water and 1/4 cup extra virgin olive oil. Stir until salt is dissolved.

2. Finely chop herbs and add to the sauce along with the chilli and garlic.

3. Stir until well combined. Taste and adjust seasoning as required.

Leftover Potential

Great. I think it even improves with a little age. Keeps in the fridge for a week or so. Just return to room temp before serving.

Variations for Serving Sizes

This is generally the smallest batch I make because we usually use it for a few days.

Variations

different herbs – parsley and oregano are traditional but you could replace the oregano with extra parsley or marjoram if you like. A little mint can be good too.

dried herbs – the Argentinian ‘gauchos’ carry dried herbs with them to make their chimmichurri on the road. To be honest I find dried herbs a little dusty tasting and prefer the flavour of fresh herbs. If dried are your only option consider reducing the quantity of herbs to about 1/4 because they are more intense than fresh herbs.

can’t find sherry vinegar – red wine vinegar is the best substitute here.

super hot! – try doubling the chilli.

Problem Solving Guide

too pungent – go easy on the garlic. Next time reduce the garlic, for now try diluting it with a little more olive oil and water.

difficult to eat – it’s important to chop the herbs finely.

short on time? – you could just whizz it all in a food processor or blender but the texture and colour won’t be as good.

bland – no! Get busy with your seasoning and consider adding a little more vinegar and or chilli too.

Serving Suggestions

A super versatile sauce, I’m struggling to think of something it wouldn’t enhance. So far I’ve tried it with tofu, steak and chicken and they’ve all been super delicious. Keen to try it with fish next. Especially oily fish like mackerel or sardines. Wonderful as a dressing for steamed new potatoes.

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