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Argentinean Chimichurri Sauce

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

  1. 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.

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