Molho Chimichurri. This recipe I received by macroscopic analysis of the sauce served at the Argentinian restaurant, carvery and grill. The waiter seeing me persistently looking into a gravy boat kindly informed title - "chimichurri". A title to had to write, then as always came to the aid of the Internet. Homeland "chimichurri" - is considered to be Argentina and Uruguay, although the sauce, with some variations, are very popular in many Latin countries. Used for marinating red meats (grill), the impregnation of the meat during grilling or as a sauce for grilled meat or bread.


  • Garlic

    5 g

  • Onion

    5 g

  • Green onions

    10 g

  • Peppers red hot chilli

    10 g

  • Bay leaf

    10 g

  • Oregano

    10 g

  • Paprika sweet

    10 g

  • Parsley

    10 g

  • Vinegar

    300 ml

  • Olive oil

    600 ml

  • Salt


To prepare the dry ingredients
To measure and mix wine vinegar and olive oil. I cooked half a dose, turned out 450ml of the sauce.
Grind and mix all the ingredients together (until smooth),
Pour a mixture of vinegar and olive oil and season with salt. Sauce cover with tight lid and refrigerate for at least 3 days. Taste the sauce when insistence will improve. The amount of added salt depends on the purpose of use of the sauce. More salt - if using as a marinade before cooking grill, less if to lubricate the meat during the grilling process, and even less for serving. The sauce is served chilled. Bon appetit! I want to add that sauce this can be done with fresh onions, garlic, bell pepper, parsley. Especially for marinating meat. Read online that this sauce is sold in some supermarkets are already prepared in bottles.
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