A unique Argentinean chimichurri sauce that is great on everything! What makes it unique? It is a little thicker than the normal chimichurri with tomato and onion pieces. I have used in on fish, flank steak, and chicken. I have even mixed it into classic spaghetti sauce recipes.
Preparation Details
Prep Time: 10 mins
Cook Time: Not available
Total Time: 8 hrs 10 mins
Servings: 8
Ingredients
- 1 onion, minced
- 1 tomato, peeled, seeded, and minced
- ½ cup chopped fresh flat-leaf parsley
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 tablespoon coarse salt
- 1 teaspoon ground black pepper
- ½ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup water
Steps
- Combine onion, tomato, parsley, garlic, oregano, paprika, salt, and black pepper. Add olive oil, red wine vinegar, and water; stir to combine. Refrigerate until flavors are blended, 8 hours to 3 days.
