Chimichurri sauce is a zesty Argentinean “salsa” that can be mild to very spicy, depending on the ingredients used. It can really perk up meat, like this recipe for Skirt Steak, but it is also a wonderful addition to potatoes, eggs, and many other dishes. All you need is your imagination. My version, with roasted red pepper, is not traditional, but I really like the texture, color, and flavor the pepper adds. The idea for the red pepper and the Argentinian brine, Salmuera, used in the sauce originally came from our good friends Tom and Linda Ryall, who live in Ireland. Let me know what you think!
Makes about 1 cup
1
tablespoon minced fresh oregano
1
cup minced fresh Italian parsley
4
medium garlic cloves, peeled and roughly chopped
⅓
cup extra virgin olive oil
¼
½
tablespoon crushed red pepper flakes
½
tablespoon ground black pepper
¼
cup capers, rinsed and drained
¼
cup white wine vinegar
1
tablespoon red wine vinegar
1
large red bell pepper, roasted, peeled, seeded, and diced (or you can use bottled)
- In the bowl of a food processor or blender place the oregano, parsley, garlic, and olive oil. Pulse for about a minute or until the ingredients resemble a thick paste and the parsley is finely minced. Add the Salmuera, pepper flakes, black pepper, capers, and vinegars. Pulse for another minute or until all the ingredients are well blended. The sauce may appear runny, but it will thicken as it sits.
- Transfer the ingredients to a bowl and fold in the diced roasted pepper. Let stand for at least a couple of hours at room temperature or overnight in the refrigerator, to allow the flavors to marry before serving. The sauce gets better with each day and can be refrigerated for a least a week.
