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Ox’s Chimichurri

Ox's Chimichurri

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.

Ox’s Chimichurri

Print This Recipe Total time Yield 2 cupsSource Greg Denton and Gabrielle Quiñónez DentonPublished

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.

Ox's Chimichurri

Ingredients

  • 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

Directions

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.