Description
This bold and herbaceous chimichurri is a perfect balance of fresh parsley, garlic, tangy vinegar, and a hint of spice. Blended with extra virgin olive oil, it creates a bright, zesty sauce that’s perfect for drizzling over grilled meats, seafood, or roasted vegetables. Bursting with fresh flavors and aromatic depth, this classic Argentine condiment adds a delicious kick to any dish! Truly, a flavor powerhouse!
Ingredients
Scale
1.5 cups Parsley chopped
3–4 cloves Garlic minced
1.25 cups Olive Oil
1/4 cup Red Wine Vinegar
1/8 cup Hot Water
1 tbsp Dried Oregano
1 tsp of Red Pepper Flakes
Salt & Pepper to taste
Instructions
1. Add the oregano, red chili flakes and hot water to a Mason jar and let steep for 5 minutes.
2. Add all the ingredients for the chimichurri to the Mason jar along with a smoldering coal from the fire (ideally white hot).
3. Cover quickly to encapsulate the smoke, then set to the side to let the smoke infuse for 20-30 minutes.
4. Carefully remove the coal from the chimichurri and give it one final stir.