Chimichurri sauce
Preparation time: 15 Minutes
Cooking time: No cooking required
Serves: 4
Ingredients:
- 1/2 to 3/4 cup olive oil
- 1/2 cup Safari Red Wine Vinegar
- 1 shallot, finely chopped or
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh oregano, coarsely chopped (alternatively or 1 tsp dried oregano)
- 3-4 cloves garlic, finely chopped or minced
- 2 red Bird’s eye chilies, or 1 jalapeño chilli, deseeded and finely chopped
- 1 teaspoon coarse salt
- ½ teaspoon pepper to taste (about ½ teaspoon)
Method:
In a medium bowl, combine the finely chopped shallot (or red onion), chili, garlic, and Safari Red Wine Vinegar. Allow the mixture to sit for 10 minutes to let the flavors meld. Afterward, stir in the finely chopped fresh herbs and gradually whisk in olive oil using a fork until well combined.
Transfer ½ cup of the chimichurri to a separate bowl, season it with salt, and set aside to serve as a sauce. If using the chimichurri as a marinade, place the desired protein (beef, chicken, or pork) in a glass, stainless-steel, or ceramic dish, and toss it with the remaining chimichurri. Cover the dish and refrigerate for at least 3 hours or up to overnight for optimal flavor.
Before cooking, remove the meat from the marinade and pat it dry. Grill to your desired doneness and finish by spooning the reserved chimichurri sauce over the cooked meat.
Tip: The chimichurri can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator.