This Chimichurri Argentino sauce is one of the easiest and tastiest sauces to put on top of any BBQ or add to your charcuterie board. I prefer to let it sit for at least 24 hours on the counter, but it can be ready to use in just a few hours.
This classic Argentinian sauce adds freshness to chicken, brisket, pork, and any other meat you like, and also some spiciness and garlic flavour.
If you prefer a mild spice version, you can skip the red child pepper and use 1 Banana Pepper instead or just a bit of jalapeño (always remember to remove the seeds).
If you don’t have red wine vinegar, you can use lemon juice.
Argentinian sauce ideal for BBQs (or classic asado), chicken, sandwiches, tacos and more!
- 1 Small bowl with lid
- 1/2 cup Parsley (curly is ideal)
- 2 big Cloves garlic
- 2 Red chilies (deseeded) (or 1 tsp of dry red chilli)
- 1 tsp Oregano
- 1 tsp Kosher salt
- 1/2 tsp Black pepper (or any but not spicy)
- 1/2 cup Olive Oil
- 2 tbsp red wine vinegar
- Finely chop the garlic, parsley and red chili. Remember to remove the seeds from the red chilli. Put everything in the bowl, add the oregano, salt, pepper, vinegar and olive oil. Mix and let it rest for at least 1hr (ideal, 24hr).‼️Important tip: Wash your hands very well after cutting the chilli and be careful of touching your or anyones face, eyes or mouth after cutting the chilli.