Add some vibrancy to traditional South American barbecued meats with the addition of tangy, spicy chimichurri.

A little bit of effort goes a long way, because adding chimichurri to barbecued meats really elevates a dish.

CHIMICHURRI

Zingy and fresh, a good chimichurri can be whipped up in a matter of minutes using a handful of simple ingredients and your trusty Vitamix..

Equipment

Ingredients

  • ½ cup extra virgin olive oil
  • ½ cup red wine vinegar 
  • Juice of a lime
  • ½ green green capsicum
  • 1 red chilli
  • 8 cloves garlic (crushed)
  • 1 tomato
  • 3 shallots
  • ½ bunch parsley
  • ½ bunch coriander
  • 4 leaves tarragon
  • 5 tbsp fresh oregano
  • 2 tbsp fresh thyme
  • ¼ tsp chilli powder
  • A pinch of salt

Instructions

This version is super easy and quick to prepare and once you learn how to make it, you’ll never look back.

  1. This sauce should be prepared at least two hours before serving or the night before to let the flavours infuse.
  2. Peel, core the tomato and finely grate.
  3. Place tomato, herbs, capsicum, chilli, shallots and garlic in a food processor and blend until finely chopped. Two pulses.
  4. Add the olive oil and whisk for a few seconds.
  5. This condiment can be stored up to 15 days in a glass jar in the refrigerator.

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