Ingredients
| 2 | white onions |
| 2 | red peppers |
| 1 | fresh small red chilli |
| 150 g | parsley |
| 90 g | (3¼ oz/1 bunch) coriander (cilantro) |
| 250 ml | (9 fl oz/1 cup) vinegar |
| 300 ml | (10½ fl oz) sunflower oil |
| 1 | fresh bay leaf |
| 1 | cinnamon stick |
| 2 | garlic cloves, unpeeled |
| salt, black pepper | |
| 2 tbsp | dried oregano |
| 2 tbsp | aji molido |
| 3 tsp | ground cumin |
| 2 tbsp | paprika |
| Note
Ají molido is a very common condiment in Argentine cuisine, made from dried red peppers flakes. |
|
Salsa Chimichurri
Chimichurri Sauce
A tangy combination of fresh herbs, garlic, onion, capsicum, spices, vinegar and oil.
Combine the dry spices in a large bowl and pour over 100 ml (3½ fl oz) of boiling water to bring out their flavours. Allow to cool.
Finely dice the onion, red peppers and chilli. Chop the parsley and coriander leaves. Mix the vegetables and herbs into the spice mixture. (Alternatively you can chop all the vegetables and herbs in a food processor, then add the spice mixture).
Add the vinegar, oil, bay leaf, cinnamon stick and the bruised garlic cloves, stirring to combine.
Season with salt and pepper and spoon into an airtight jar.
The sauce will keep in the refrigerator for about 10 days. Remove the garlic before serving.
Enjoy Chimichurri Sauce with your grilled meats.
Buen provecho!
