Chimichurri De Argentina

keeping it simple

When I say this recipe will blow your mind… that is an understatement. This Chimichurri is incredibly simple to make. Yet, it adds an unbelievable amount of flavor to any meat or vegetables you place it on.

Ingredients:

• 1 cup water

• 1 Tablespoon course salt

• 1 head of garlic, separate and peel the cloves

• 1 cup fresh parsley leaves

• 1 cup of fresh oregano leaves

• 2 teaspoons crushed red pepper flakes

• 1/4 cup red wine vinegar

• 1/2 cup extra-virgin olive oil

When preparing meat, we highly suggest to keep the ingredients simple in order to let the Chimichurri take its course. A simple salt, pepper, and topping of rosemary will do.

Prepare yourself a Salmuera (for those of you that don’t speak spanish, that is a brine), by bringing the water to a boil in a small to medium saucepan. Add in the salt and stir till the salt dissolves in the hot water. Remove the saucepan from the heat and bring the Salmuera to a cool.

Mince the garlic and place it in a bowl. Finely cut the oregano and parsley an add in the red pepper flakes and the minced garlic. Add the red wine vinegar and olive oil and then whisk the bowl. Next, whisk in the salmuera and transfer into a mason jar.

Refrigerate and shake before use!