A savory condiment ubiquitous to the cuisine of Argentina, chimichurri packs a flavorful punch. It's found on virtually every Argentine dining table, where its culinary role is similar to that of ketchup in the United States. There are many versions of chimichurri, but the primary ingredients are always fresh herbs, spicy chili, oil and vinegar, with a texture ranging from smooth to salsalike. This piquant sauce is delicious paired with grilled steak.
- 3⁄4 cup chopped fresh flat-leaf parsley
- 3 Tbs. chopped fresh cilantro
- 6 garlic cloves, chopped
- 1⁄3 cup red wine vinegar
- 1⁄2 cup extra-virgin olive oil
- 2 tsp. salt
- 1⁄2 tsp. red pepper flakes
- Freshly ground black pepper, to taste
In a bowl, whisk together the parsley, cilantro, garlic, vinegar, olive oil, salt, red pepper flakes and black pepper. Use the sauce immediately, or cover and refrigerate for up to 4 hours. Bring to room temperature before serving. Makes 1 cup.