Chimichurri | Argentine Recipe | The Lost Asian

beautiful sauce

When I traveled back home to San Francisco this time I snuck in some Provoleta cheese and bottles of my favorite wines, promising my family a home-cooked Argentine meal. Unfortunately, luggages got lost, wines and cheese got stuck in terminals, circumstances of freshness and sustainability becomes questionable. In the end, despite all suspicion, I still prepared my Argentine meal along with baked-to-burning cheese and paired it with Malbecs and Torrontes- crossing fingers and hoping for the best. I made my favorite chimichurri sauce that I adapted from Asado Argentina: fresh, lots of herbs and very interchangeable. Tis was a perfect evening with friends and family.

Makes 2 cups

Chimichurri Sauce

  • 1/2 medium onion, peel left on
  • 1 red bell pepper
  • 1 medium tomato
  • 4 cloves of garlic
  • generous bunch of parsley, chopped
  • 2 dried bay leaves, chopped
  • 1 tbsp dried oregano
  • 1 tbsp smoked paprika
  • 2 tsp dried red chili flakes
  • 1 tbsp sea salt
  • 1 tsp freshly ground pepper
  • 1/4 cup hot water
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  1. Preheat the oven to broil; broil bell pepper, tomato, onion close to the heat and turn it every few minutes until it is well-charred all around, about 7~10minutes; throw all in a brown bag, or a pot covered with saran wrap for 10 minutes, or until the peels comes off very easily.
  2. Peels removed, chopped bell pepper, tomato and onion with garlic, and parsley; mix with bay leaves, paprika, chili flakes, salt and ground pepper; pour hot water and let the flavors seep and develop for about 30 minutes.
  3. Pour oil and vinegar with the mix and let it sit at room temperature until needed, or put in the fridge for about 2 weeks.
  4. When using it, mix well and pour generously on anything and everything-more so meat then vegetables.

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show hide 1 comment

Peter Kelly - May 9, 2011 - 4:34 pm

I read somewhere that washing the skins off charred peppers and other vegetables that you lose must of the charred flavor.

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