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CHIMICHURRI SALSA

This version has been curated by Chef Mariano Araya, Executive Chef of Casa Mariano's Restaurant in Miami, FL.

In this version of chimichurri, we started hydrating the dry ingredients with the vinegar, then chop everything with a knife rather than a processor because you want to keep as many juices from the garlic and parsley as you can. We let it rest overnight and/or 24hrs to let the sauce release all its flavor.

Argentina’s favorite chimichurri is an uncooked sauce used principally on grilled meat. Argentine in its origins, chimichurri is typically made of finely-chopped parsley, minced garlic, oregano, and vinegar – though there are regional variations, such as Uruguay adding red pepper flakes for an added kick.

  • Servings 8
  • Dish Salsa
  • Time 20 minutes
  • Skill Home Cooks

Ingredients

ingredients

1 cup parsley, finely chopped
1/3 cup red wine vinegar
2 ounces champagne vinegar
2 teaspoon kosher salt
crushed red pepper
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoon aji molido
5 garlic cloves, finely minced
1/2 teaspoon ground black pepper
1/2 cup vegetable oil
1/2 cup olive oil

Equipment

cutting board
chef/santoku knife
stainless steel or ceramic deep bowl
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Parts

Step

In a mixing bowl, mix all dry ingredients with a spoon, then little by little add the vinegar while stirring.

Step

add the chopped parsley and keep stirring until all the ingredients are mixed well.

Step

To finalize add the oils and keep stirring.

Step

To serve: You can serve immediately but for better flavor, we suggest letting it rest overnight.