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Chimichurri Red and Green Sauce Recipes

Chimichurri Red and Green Sauce Recipes

by jughandle

What is it NOT

Chimichurri is not a Pesto as some might think.  Pesto is primarily for pasta.  Chimichurri most often to cook meat.

It is also not a Marinade.  I’m sure there are those who do use it for a marinade, but largely it is used to baste meat as it is cooking.

Chimichurri Green and Red Sauce Recipes

Cooks of Argentia primarily use Chimichurri to baste meat while it cooks. Therefore Chimichurri basting sauce should be a loose, oil-based condiment, not a paste.  You can achieve a coarse, loose mixture, by using a knife if you are not proficient with a food processor.

Wikipedia states: Chimichurri, originating in Argentina, is a fresh ingredient sauce used in cooking.  It comes in a green version and the traditional red sauce. Dominant flavors are parsley and garlic with a supporting cast of olive oil, oregano, and red wine vinegar.

 

Traditionally

The traditional Chimichurri of Argentina does not include chiles. So, if you enjoy the heat of a chile pepper and like the brightness it brings to meats, include chiles in your sauce. Feel free to modify any of our recipes to suit your own taste.

Fat Farm recipes are certainly for inspiration and provide a starting point for your culinary creativity. – jughandle

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Chimichurri Sauce

Use this sauce to baste meats while grilling or barbecuing.
Course Basting Sauce, Condiment
Cuisine All
Keywords Chimichurri Sauce
Cooking Method fresh chopping
Hot/Cold Dish Either
Prep Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 10 minutes
Servings 10 servings as a condiment
Author jughandle

What You Will Need:

  • 1 shallot - chopped
  • 1 chile - or red jalapeño finely chopped or red pepper flakes
  • 3 cloves garlic - sliced or pressed
  • ½ cup red wine vinegar - not balsamic or white
  • 1 tsp kosher salt - or more to taste
  • ½ cup cilantro - chopped or 1/4 cup dried
  • ¼ cup parsley - chopped flat-leaf Italian
  • 2 Tbsp oregano - fresh chopped or 2 tsp dried
  • ¾ cup Olive oil - best quality EVOO
  • 1/2 tsp black pepper - to taste

Equipment Needed:

  • Food Processor or Sharp knife

Method:

  • Chop all your fresh herbs, onions and chiles either on the bench or in a processor
  • Place all the chopped and dry ingredients except the salt and pepper in a small bowl.
  • Stir in the olive oil, vinegar, then salt and pepper to taste
  • Taste and adjust seasonings.
  • Use immediately or refrigerate. If you refrigerated it, warm to room temperature before serving.
  • Can easily keep for a few days.

Notes

Also try substituting cilantro, watercress, or arugula for the parsley or oregano. - jug

Nutrition

Nutrition Facts
Chimichurri Sauce
Amount Per Serving
Calories 154 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 236mg10%
Potassium 56mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 240IU5%
Vitamin C 9.2mg11%
Calcium 20mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

[ps2id id=’red_sauce’ target=”/]

red chimichurri
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Smoky red chimichurri sauce

Use this sauce to baste meats while grilling or barbecuing. It is a twist on the traditional Green Chimichurri Sauce and different enough to warrant it's own recipe.
Course Basting Sauce, Condiment
Cuisine South American
Keywords Chimichurri Sauce, Smoky Red Chimichurri Sauce
Cooking Method fresh chopping
Hot/Cold Dish Either
Prep Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 servings as a condiment
Author jughandle

What You Will Need:

  • 6 cloves garlic - pressed or chopped
  • 2 shallots - chopped, well-rinsed
  • ½ cup olive oil - EVOO
  • 1/4 Cup red wine vinegar
  • ¼ cup fresh parsley - chopped or cilantro or a combination
  • 1 Tbsp smoked paprika
  • 1 tsp red chile - sweet ground such as New Mexico powder
  • 3/4 tsp salt - more or less to taste
  • ¼ teaspoon ground cumin - or not

Equipment Needed:

  • Food Processor or Sharp knife

Method:

  • Chop all your fresh herbs, onions and chiles either on the bench or in a processor
  • Place all the chopped and dry ingredients except the salt and pepper in a small bowl.
  • Stir in the olive oil, vinegar, then salt and pepper to taste
  • Taste and adjust seasonings.
  • Use immediately or refrigerate. If you refrigerated it, warm to room temperature before serving.
  • Can easily keep for a few days or longer

Notes

Also try substituting cilantro, watercress, or arugula for the parsley or oregano. - jug

Nutrition

Nutrition Facts
Smoky red chimichurri sauce
Amount Per Serving
Calories 264 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Sodium 444mg19%
Potassium 120mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 1180IU24%
Vitamin C 9.2mg11%
Calcium 22mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 Chimichurri’ target=”/]

Variation:

Substitute cilantro, watercress, or arugula for the parsley or oregano.

Add limes, tomatillos and/or avocados and see what happens.

Related Information:

Other Sauce Recipes

More Than You Wanted To Know

Gaucho BBQ in Argentina

The name’s origin is unclear. Numerous linguists hold the name, chimichurri, as derived from Basque’s tximitxurri, pronounced chee-mee-CHOO-ree; stumbling interpreted as ‘a mix of several things in no special order’.

Another story claims that the name comes from ‘Jimmy’s curry’, Jimmy, being an Englishman who joined the fight for Argentine Independence. His name, being difficult for Argentines to pronounce, morphed into chimichurri.

Miguel Brasco, an Argentine food critic, believes the word was coined when the British failed in their invasion of Rio de la Plata in 1806 and were taken prisoner. The detainees requested condiments for their food and mixed English with Spanish.

Perbacco chef, Staffan Terje believes that chimichurri is identical to Sicily’s salmoriglio sauce, which is served mainly on seafood.

Food historians think that chimichurri was invented by gauchos to flavor meat cooked over open fires. If so, the gauchos probably used dried herbs as fresh herbs would spoil.

From Culture Trip A Brief History

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1 comment

Wyatt Nedukonta December 12, 2011 - 9:16 pm

? ? I believe that God was living and personally active in this process, as the decisions I made began to shape the direction of my life.

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