CHIMICHURRI SAUCE
PG tested
This herbaceous and vinegary sauce from Argentina is famous for cutting the richness of grilled meats, especially beef. What makes it different among green sauces is it uses a ton of dried oregano, rehydrated in red wine vinegar and water. There’s plenty of garlic, some fresh oregano and parsley, and just a little olive oil.
¼ cup dried oregano
1 teaspoon sweet paprika ½ teaspoon red pepper flakes (more or less to taste)
½ teaspoon ground cumin (optional) ½ cup hot water
Kosher salt
¼ cup red wine vinegar
8 garlic cloves
2 tablespoons olive oil, plus more as needed
¼ cup fresh oregano leaves, finely chopped
1 tightly packed cup fresh parsley leaves, finely minced
Ground black pepper Combine dried oregano, paprika, red pepper flakes and cumin, if using, in a large bowl. Add hot water and a big pinch of salt, and stir with a fork. Add vinegar and stir to combine.
Smash garlic with a pinch of salt in a mortar and pestle to form a rough paste, or do this by chopping the garlic and mashing it with the salt using the tines of a fork. Drizzle a little olive oil over the paste and work it in with the fork. Use about a tablespoon of oil, then scrape the mixture up and transfer it to the bowl with the oregano mixture. Add the remaining olive oil and stir to combine.
Add minced fresh oregano and parsley and stir to combine. But don’t taste yet. Set aside at room temperature for at least 30 minutes, or in the refrigerator overnight, to allow the dried oregano to rehydrate and the flavors and texture to develop. Stir vigorously, then adjust seasoning with salt and fresh black pepper. Chimichurri keeps well in the refrigerator for several weeks.
Makes about 1 cup.