Spicy Chimichurri Sauce

Name: Spicy Chimichurri Sauce
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Spanische Küche
Ingredients: 1 handful Fresh flat-leaf parsley; 8 cloves Fresh garlic; 2 Fresh shallots; 2 tsp Dried oregano; 2 Fresh red chili peppers; 6 tbsp Red wine vinegar; 2 tsp Fine table salt; 1 tsp Ground black pepper; 300 ml Extra virgin olive oil

2 servings

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Ingredients

1 handful Fresh flat-leaf parsley
8 cloves Fresh garlic
2 Fresh shallots
2 tsp Dried oregano
2 Fresh red chili peppers
6 tbsp Red wine vinegar
2 tsp Fine table salt
1 tsp Ground black pepper
300 ml Extra virgin olive oil

Preparation

1
Wash the flat-leaf parsley, shake dry, and finely chop. Peel and finely dice or chop the garlic and shallots. Wash the chili peppers, deseed (for less heat), and cut into tiny cubes.
2
In a bowl, combine the chopped parsley, garlic, shallots, oregano, and chili with the red wine vinegar. Season generously with salt and freshly ground black pepper.
3
Finally, stir in the extra virgin olive oil until a homogeneous but chunky sauce forms. Ideally, let the Chimichurri sauce steep for at least 30 minutes so that the flavors can fully develop.
4
Serve the sauce with grilled steak, chicken, or roasted vegetables. It also works wonderfully as a marinade.

Knuspr-Küche

Tipp: Bereiten Sie die Sauce am besten schon ein paar Stunden vorher zu, damit die Kräuter ihr volles Aroma an das Öl abgeben können. Sie hält sich im Kühlschrank bis zu einer Woche.