Chimichurri is a classic Argentinean sauce and is often served with poultry, salads and grilled meats. Its spicy and fresh taste is a good solution for many summer dishes, so try to make such an appetizing sauce.
It is necessary
- - 20 g red onions;
- - 15 g of parsley and cilantro;
- - 50 ml of olive oil;
- - 3 cloves of garlic;
- - 2 tbsp. tablespoons of apple cider vinegar;
- - 2 teaspoons of Dijon mustard;
- - 1, 5 teaspoons of dark cane sugar;
- - red chili, salt, black pepper.
Instructions
Step 1
Combine cane sugar with apple cider vinegar. Rinse the parsley, shake off excess moisture from it, chop along with the cilantro. If you don't like cilantro, replace it with dill or green onions.
Step 2
Peel the cloves of garlic, chop finely with a sharp knife, or use a special garlic press. You can vary the amount of garlic depending on whether you like it or not.
Step 3
Peel the red onion, chop it finely. Send garlic and onions to apple cider vinegar, stir. Grind the chili pepper (use it to your liking), send to the sauce. Add Dijon mustard there. Add parsley.
Step 4
Season to taste and season with salt. Drizzle with olive oil preferably from the first spin. Mix all the ingredients of the chimichurri sauce thoroughly.
Step 5
Pour the finished chimichurri sauce into a jar, close tightly and store in the refrigerator for no more than 1 week. After cooking, it is immediately ready for use. Ideal for grilled meat, any kebabs, poultry and light vegetable salads.
