Chimichurri Sauce
Learn to make your own Chimichurri Sauce - it keeps beautifully in the fridge and is one of those lovely things to have on hand as a flavour boost for any meal. This recipe makes a flavourful spice with a warm, not hot, mouthfeel. You can adjust the spice up as you prefer.
Ingredients:
- 2 bunches of Parsley
- 3 cloves of garlic
- 3 peppers - I use Habanero and Serrano
- 1 Tbsp dried Oregano
- 1/2 tsp each Salt & Pepper
- 1/4 Cup (or more) Red Wine Vinegar
- 1/4 Cup Olivia's Chimichurri Olive Oil
Method:
Get mincing!
- Finely mince the parsley and garlic and place in a glass bowl.
- Remove the seeds from the peppers (unless you like it extra spicy) and finely mince the hot peppers and add to the glass bowl.
- Add the Oregano, Salt, Pepper, Red Wine Vinegar and Chimichurri Olive Oil
- Stir to combine. If mixture is dry, add more Red Wine Vinegar.
- Taste to adjust the spicing to your liking - you can add more hot pepper if you prefer.
- Cover and refrigerate to use as you like.
