When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs, sometimes speckled with dried red peppers, green onions, or garlic, chimichurri is the iconic sauce of the parrilla culture, delivering a welcome bolt of bright, sharp, herbaceous saltiness and acidity that takes fire-cooked foods to new heights.
To get some of the prep work out of the way, make chimichurri up to 4 days in advance but do not add the vinegar; bring it to room temperature and add the vinegar a few hours before serving.
- ½ cup minced yellow onion
- ½ cup chopped fresh flat-leaf parsley leaves
- 1 tablespoon chopped fresh oregano leaves
- 1 teaspoon finely grated or minced garlic
- 1 ½ teaspoon kosher salt
- 1 teaspoon reshly ground black pepper
- ½ teaspoon red pepper flakes
- 1 cup extra-virgin olive oil
- ½ cup red wine vinegar
In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, black pepper, and red pepper. Add the oil and vinegar and mix well. Store covered for a couple of days and use before the herbs start to turn brown.