Chimichurr sauce
4 servings
30 minutes
A wonderful Argentine sauce for marinades and ready meals.
Calories290.6kcal
Proteins2grams
Fats26.1grams
Carbohydrates8.4grams
Parsley
25
g
Garlic
2
clove
Cayenne pepper
0.5
tsp
Ground paprika
0.5
tsp
Dried oregano
1
tsp
Dried thyme
pinch
Ground bay leaf
1
tsp
Jalapeno pepper
1
pc
Ground cinnamon
pinch
Ground nutmeg
1
tsp
Dry white wine
100
ml
Lemon
1
pc
Extra virgin olive oil
100
ml
Onion
0.5
head
Green bell pepper
0.5
pc
Tomatoes
2
pc
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.
- Parsley: 25 g
- Garlic: 2 cloves
- Cayenne pepper: 0.5 teaspoon
- Ground paprika: 0.5 teaspoon
- Dried oregano: 1 teaspoon
- Dried thyme: pinch
- Ground bay leaf: 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.
- Dry white wine: 100 ml
- Extra virgin olive oil: 100 ml
- Lemon: 1 piece
3
Add finely chopped onion and bell pepper.
- Onion: 0.5 head
- Green bell pepper: 0.5 piece
4
Peel the tomatoes and remove the seeds. Cut into small cubes. Mix with the sauce.
- Tomatoes: 2 pieces
5
Let it sit in the fridge for a couple of hours.
