We visited the Dominican Republic back in 2014 and discovered Chimichurri. That sauce completely blew me away, so bright and fresh. I think I had it every day at our resort and I remember coming home feeling inspired to recreate that deliciousness. My recipe doesn’t stack up identically, but pretty close.
According to wiki, Chimichurri or chimmichurri is an uncooked sauce used for grilled meat; it comes in a green version and a red version and originated in Argentina and Uruguay. Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes, and white or red wine vinegar. In its red version, tomato and red bell pepper may also be added. I certainly remember the Dominicans serving it with meat and I even remember using it as a salad dressing during the lunch buffet. The freshness was delicious on greens ❤️
My version is always the green and features many of the classic ingredients, but I also add extra acid with lime, extra freshness with cilantro and extra heat with jalapeno.
I hope enjoy this freshness!
This recipe yields 1 cup.
- 1 bunch of parsley
- 1 bunch of cilantro
- 1 jalapeno with seeds, you can certainly go without the seeds
- 1 lime
- 1 small piece of red onion, ~1/4 cup
- 5 cloves of garlic
- 2TBS of red wine vinegar
- 2TBS of olive oil
- Salt and pepper
1. Prepare all ingredients, washing your herbs well.
2. Using a small food processor, begin to blend the ingredients.
- Caution – I add the herbs in sections because the stems often get tied up when you over stuff the food processor.
3. Place in a storage container for later use and allow the flavors to blossom because they really come together 👍
My ideas for usage:
- Place on top of steak or pork
- Use as a marinade
- Use as a dressing for brightness and acid 🥗
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