How to Make Easy Chimichurri Sauce | Chowhound at Home — Cook #WithMe

Senior video producer Guillermo Riveros is making latinx staples during quarantine cooking, summoning flavors that remind him of his family and home. Here he shows us how to make chimichurri sauce, an easy and delicious condiment made with fresh herbs, and bursting with bright flavors. Use it to marinade any meats you’re grilling, or serve it table side as a condiment to put on almost everything.

Guillermo’s Chimichurri Sauce Recipe:

Ingredients: (ratios are suggested, play around with your ingredients based on your taste)
Medium bouquet of parsley (makes about ½ cup of chopped parsley)
Medium bouquet of cilantro (makes about ½ cup of chopped cilantro)
3 tbsp roughly chopped onion (use scallion, white or red onion)
4-5 garlic cloves roughly chopped
2 tbsp dry oregano
2 tsp ground cumin
1 tsp red pepper flakes
½ tbsp dry thyme
3 tbsp red wine vinegar
Juice from half lemon
⅓ cup white vinegar
Salt to taste
1 ¼ cup extra virgin olive oil

Instructions:
Rough chop garlic cloves and onion.
Wash and clean herb bouquets.
Combine all ingredients (except the oil) in a blender or food processor.
Begin pulsing lightly until stems and large leaves are broken, then add your oil slowly as you keep blending.
Once your oil is all mixed in, stop pulsing, you want to leave some texture in the sauce
Pack sauce in a container with a lid and refrigerate for at least 2 hours.
Use as a marinade on all kinds of meats and/or as a table condiment to go with your favorite dishes.

Receta Chimichurri de Guillermo:

Ingredientes: (juega con las proporciones de los ingredientes según tu gusto)

Manojo mediano de perejil (aproximadamente ½ taza de perejil picado)
Manojo mediano de cilantro (aproximadamente ½ taza de cilantro picado)
3 cucharadas de cebolla picada (puedes usar cebolla larga, blanca o roja)
4-5 dientes de ajo picados grandes
2 cucharadas de oregano seco
2 cucharaditas de comino en polvo
1 cucharadita de hojuelas de pimienta roja
½ cucharada de tomillo seco
3 cucharadas de vinagre de vino tinto
Jugo de medio limón
⅓ taza de vinagre blanco
Sal al gusto
1 ¼ taza de aceite oliva extra virgen

Picar la cebolla y el ajo en trozos grandes.
Lavar y limpiar los manojos de hierbas.
Combinar todos los ingredientes (excepto el aceite) en una licuadora o procesador de comida.
Licuar lento para romper los tallos y hojas grandes, y empezar a añadir el aceite lentamente mientras sigue licuando.
Licuar hasta mezclar todo bien pero dejando algo de textura de los ingredientes.
Trasladar la salsa a un envase sellable.
Refrigerar por por lo menos dos horas antes de usar.
Usarla como escabeche para marinar todo tipo de carnes, o como condimento de mesa para acompañar todos tus platos favoritos.

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