CHIMICHURRI (FRESH HERB MARINADE AND SALSA)

Chimichurri is a classic Argentinian salsa enjoyed with grilled meat. It can be used as a meat marinade and is delicious with everything from a simple avocado and tomato salad to crayfish.

SERVES 4 Preparation: 10 min Resting: 2 hours

1 clove garlic, crushed 15 ml (1 T) dried

oregano 1 or more fresh green chillies, deseeded and finely chopped 2 ml (½ t) ground

cumin 1 small onion, finely

chopped 2 spring onions, including the green ends, trimmed and finely chopped 45 ml (3 T) red wine vinegar or sherry vinegar 45 ml (3 T) lemon juice 2 ml (½ t) dried red chilli flakes (or to taste) salt and freshly ground

black pepper 1 packet (30 g) fresh

flat-leaf parsley 125 ml (½ c) extra

virgin olive oil 1 Combine all the ingredients except the parsley and olive oil and mix thoroughly. 2 Finely chop the

Sfresh parsley. 3 Whisk the oil into the other ingredients until combined then stir in the parsley. 4 Leave to rest for at least 2 hours if possible before serving at room temperature with meat, fish or veggies.

A BITE OF LATIN AMERICA, BY SUSIE CHATZ-ANDERSON. PICTURES: MYBURGH DU PLESSIS (HUMAN & ROUSSEAU, R295*.)