Why is this called “Latin” Chimichurri? There are a few ingredients the Argentinian-style purists may get riled up over, but I’m telling you – make this a sauce and try it for yourself.
Of course it has the classic fresh herb ingredient list but with a few tweaks that makes this ever-so-slightly spicier and sweeter – yes, sweet! – than the original Argentinian style.
This, for me, is the ultimate summer sauce for grilled steaks or fish. It’s designed to be herby, fresh, zippy and light. It adds balance to proteins with bold seasoning or flavor imparted from charcoal cooking, for instance.
Servings: 4
Ingredients
- 3/4 cup Parsley
- 1/4 cup Cilantro
- 1/4 cup Red onion
- 2 cloves Garlic
- 1 small Thai chili (deseeded) - or Serrano
- 1 TBSP Oregano - heaping
- 1.5 TBSP Red wine vinegar
- 1.5 TBSP Lemon juice - 1/2 fresh lemon
- 1/2 whole Lemon zest
- 1/2 tsp Kosher salt
- 1/4 tsp Black peper - fresh cracked
- 1/2 tsp Agave
- 1/4 tsp Cumin
- 1/2 cup Olive oil - quality!
Instructions
Note: ingredient amounts for fresh herbs, onion are the finished volumes after finely dicing.
- Very finely dice parsley, cilantro, onion, garlic and serrano. Add to small bowl
- Add rest of ingredients except olive oil, combine well.
- Add olive oil slowly, stirring, until you reach desired consistency. Thick or pourable.
Tried this recipe?Let us know how it was!
