An authentic Argentinian must-have, this herbs and fresh cayenne recipe is a versatile sauce that makes both a tasty marinade and a moreish condiment.
Makes about 1 cup
Preparation time: 10 minutes
Ingredients:
- 1 shallot, finely chopped
- ½ cup chopped parsley
- ¼ cup chopped coriander
- 2 tablespoons chopped oregano
- 1 clove garlic, crushed
- 1 Wicked Hots Red Cayenne Chilli, seeds removed, finely chopped
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
Method:
- Combine the shallot, parsley, coriander, oregano, garlic, garlic, chilli, olive oil, vinegar and salt into a bowl. Season with salt and pepper. Mix well.
Tips:
Serve with grilled or barbecued meat or chicken, in burgers or with barbecued courgettes, peppers, asparagus. Slather on bruschetta, top with mozzarella, tomatoes and some finely chopped red chilli. Make in a food processor for a quicker version. Chop the fresh ingredients roughly and process until finely chopped before adding oil and vinegar.
Store leftover Chimichurri in the fridge in an airtight container for up to a week.