|Parsley — 50 gr|
|Cilantro — 20 gr|
|Shallots — 1 piece|
|Garlic — 4 cloves|
|Hot pepper (ground) — 1/2 h l|
|Olive oil — 100 g|
|Soy sauce — 2 tbsp|
|Wine vinegar — 30 g|
|Sugar — 1/2 h l|
|Lemon zest — 1/2 h l|
|Salt — 1/4 h l|
|Seasoning mixture (oregano, basil, marjoram) — 1/2 h l|
We are preparing a universal Argentine chimichurri sauce with an amazing taste and aroma. The sauce is prepared quickly and stored in the refrigerator for one to two weeks.
How to Make Fresh Traditional Chimichurri sauce for Meat
I found out the recipe for this sauce quite by accident, but having tried to make it once, now I try to do it all the time. The most important thing for me in the sauce is that all the greens remain fresh, that is, they are not subjected to hot processing. This means that all the vitamins, trace elements and all the useful things that were in it remain in it and move with pleasure into our body. The sauce can be served with meat and poultry, it perfectly complements their taste, as well as gives unique notes. Both in taste and appearance. It can also be added to the first and second courses, salads, marinate meat. The main thing is to determine for yourself the ratio of greens and seasonings.
The greens are washed in cold water and dried with a towel. It can be done in a blender or chopper on an impulsive mode, it is faster, but does not guarantee a high-quality final product. The sauce should not be «porridge», it should consist of small structural particles of herbs and garlic, with onions and pepper. It’s up to you.
Everything needs to be cut very finely. Chop the onion and garlic. Garlic can be passed through a press, or grated on a fine grater. Shred the greens. Mix it.
Add sugar to soy sauce, it should dissolve. Add lemon zest and seasonings to the greens. if you like it sharper, it means more hot peppers. You can add a mixture of Italian or Provencal herbs, ground black pepper, oregano. Choose what you like to smell and taste.
Add wine vinegar and salt to the mixture of greens. Heat the olive oil to a temperature of 40-50 degrees and pour it into a bowl with herbs. Mix everything well.
Last of all, add soy sauce, mix everything again and put it in a jar with a wide throat and a tight lid. Do not serve immediately, the sauce should be infused for several hours.
Store the chimichurri sauce in the refrigerator.