Chimmichurri
Chimmichurri is a great sauce for grilled meats, originating from Argentina where they certainly love to cook their meat. I love the punchy flavours of the herbs and garlic and the tang of the vinegar. Simple to make and will pep up any meat on the barbecue. I like to vary the herbs depending on what meat I'm using it with. Coriander will go well with chicken, goat and lamb as will oregano.Parsley and chives or wild garlic when in season are great with beef and pork. Avoid using woody herbs such as thyme and rosemary as they will make the sauce gritty. If you have delicate young thyme which has not become woody then it will work well with lamb, chicken and goat.
4 cloves of garlic grated
10g flat leaf parsley finely chopped
30g red onion finely chopped
5g chili flakes (I used ancho flakes for this recipe, but normal chili flakes will work just as well)
5g dried oregano or 100g fresh finely chopped
50ml olive oil
75ml cider vinegar
Mix all ingredients together until well combined
The sauce will keep for a couple of weeks in the fridge in an airtight container or jar
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