Chimichurri – Argentinean BBQ Hot Sauce

by Hot Juan on April 17, 2010 · 1 comment

in Recipes

This is a BBQ hot sauce from Argentina, served with barbecued beef it can even used as a marinade. If you look on Wikipedia you will find that it may have been created by Irishman Jimmy McCurry in the 19th century, but it seems this could also have been Jimmy Curry an English meat importer or many other alternatives based on the corruption of English names, but probably none of the above is true.

There is no fixed recipe for this sauce, lots of things are optional, but basically you need lots or Parsley, Garlic, Olive Oil, Lemon Juice or Red/White Wine Vinegar and Chilli peppers, else you add whatever you like that seems to fit (play with your food its fun) fresh is always best, but if you have got it then dried will also work.

80 ml Olive Oil
80 ml Water
80 ml Lemon Juice or Red/White Wine Vinegar
4-5 large Crushed Cloves Garlic
100g Fresh Curled Parsley
2-3 Red Chilli Peppers (de-seeded and chopped)
1 Tbsp Mexican Oregano (see Chilli Pepper Pete)
1 Tbsp Basil
1/2 Tsp Ground Cumin
2 Salad/Spring onions (Chopped)
1 Tsp Rock Salt

Remove any bit you don’t want to eat and add the rest into your food processor/blender and let rip, but stop before it becomes a fine paste..

If you don’t have a blender etc you can just finely chop all the ingredients for a more rustic look, probably far more traditional.

Place the sauce in a jar and store in the fridge for a few days before use (if you can wait that long), best added to the meat after cooking.

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