Chimichurri is an uncooked sauce which originated in Argentina. It can be used in cooking, for marination or as a table condiment for grilled meats. It is available in a green and red version and contains fresh herbs, such as parsley, cilantro, oregano, minced garlic with a hint of chili. Olive oil binds the sauce together and red wine adds a deapth of flavor. Since I cannot consume alcohol due to religious restrictions, I have substituted Balsamic vinegar reduction to achieve the same result. Because I have never consumed or will ever consume alcohol I will never truly know if my chimichurri sauce is like the orignal sauce but it hits the spot and that’s all that matters!
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- ⅛ cup Red bell pepper (deseeded)
- 1 Small Shallot
- 2 Cloves Garlic
- 1 Cup parsley
- ½ cup Cilantro
- 2 Small Green chilies
- Salt to taste
- ¼ tsp Black pepper
- ½ cup Olive oil
- 6 Tbsp Balsamic vinegar reduction
- Dash of crushed red chili (optional)
- 1 Tbsp Oregano
- In a food processor chop all the herbs, chili, red bell pepper and garlic finely.
- Add it to a bowl then add olive oil, seasoning and vinegar.