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  • Writer's pictureCampbell Whitman

Chimichurri Sauce

A sauce like this is so very versatile. Meat, fish, roasted or grilled veggies and many others can be dipped or smothered in it and the flavors just explode. Even better, this is also a very well-balanced sauce. It has the sweet, spicy, bitter, salty, sour with a massive elelment of umami that brings it all together.

Chimichurri Sauce

yields about 1 cup

30 g finely chopped parsley

2 1/2 T red wine vinegar

1 t dried oregano

10 g pressed garlic

6-12 g finely chopped red chili pepper (1 chili pepper is about 12-15 g)

1 t salt

150 ml good quality olive oil

Mix all of the ingredients together into a bowl. Let it sit and steep for at least 2-3 hours before serving. The oil gets infused with all of the delicious and strong flavors. My children will eat this sauce if it has 6 or less grams of the chili. You can of course add more or less chili to your liking, based on how much heat you prefer. I recommend you to use a mild or medium chili pepper like a spanish pepper, that will not overpower the other flavors in the sauce.

This sauce goes really well with any food you can dip or smother. Grilled or roasted veggies are also an excellent choice, not just the traditional meat or fish.


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