Chimichurr sauce

4 servings

30 minutes

A wonderful Argentine sauce for marinades and ready meals.

Energy value per serving

• Calories: 290.6
• Proteins: 2g
• Fats: 26.1g
• Carbohydrates: 8.4g

Ingredients

• Parsley: 25 g
• Garlic: 2 clove
• Cayenne pepper: 0.5 tsp
• Ground paprika: 0.5 tsp
• Dried oregano: 1 tsp
• Dried thyme: pinch
• Bay leaf powder: 1 tsp
• Jalapeno pepper: 1 pc
• Ground cinnamon: pinch
• Ground nutmeg: 1 tsp
• Freshly ground black pepper: pinch
• Dry white wine: 100 ml
• Lemon: 1 pc
• Extra virgin olive oil: 100 ml
• Onion: 0.5 head
• Green chilli pepper: 0.5 pc
• Tomatoes: 2 pc

Cooking steps

1. Put all the spices in a mortar and add very finely chopped parsley, garlic, and jalapeño. Squeeze the juice of half a lemon into it. Grind everything diligently to a paste-like consistency. This can also be done in a blender, but don't overdo it.

   Required ingredients:

   • Parsley: 25 g
   • Garlic: 2 cloves
   • Cayenne pepper: 0.5 teaspoon
   • Ground paprika: 0.5 teaspoon
   • Dried oregano: 1 teaspoon
   • Dried thyme:  pinch
   • Bay leaf powder: 1 teaspoon
   • Jalapeno pepper: 1 piece
   • Ground cinnamon:  pinch
   • Ground nutmeg: 1 teaspoon
   • Freshly ground black pepper:  pinch

2. In a separate container, mix the prepared mixture with wine and oil. Mix well.

   Required ingredients:

   • Dry white wine: 100 ml
   • Extra virgin olive oil: 100 ml
   • Lemon: 1 piece

3. Add finely chopped onion and bell pepper.

   Required ingredients:

   • Onion: 0.5 head
   • Green chilli pepper: 0.5 piece

4. Peel the tomatoes and remove the seeds. Cut into small cubes. Mix with the sauce.

   Required ingredients:

   • Tomatoes: 2 pieces

5. Let it sit in the fridge for a couple of hours.