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The Hirshon Argentinian Chimichurri Sauce


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 3 tablespoons kosher salt
  • 2 bunches flat-leaf parsley
  • 4 tablespoons chopped fresh oregano
  • 6 cloves garlic
  • 1 cup extra-virgin olive oil
  • 1 tablespoon Aleppo pepper flakes (preferred) or crushed red pepper
  • 2 tablespoons dry oregano
  • 1 teaspoon powdered bay leaf
  • 2 tablespoons sweet Hungarian paprika
  • 1 teaspoon freshly ground black pepper
  • ⅓ cup white vinegar
  • 4 tablespoons red-wine vinegar
  • 4 tablespoons fresh lime juice
  • ¾ cup ⅛-inch-diced roasted red bell pepper
  • ¼ cup ⅛-inch-diced red jalapeno or Fresno pepper

Instructions

  1. Mix together 1 cup of warm water with the salt in a bowl and set aside to cool. Combine the parsley, fresh oregano, garlic, and oil in the bowl of a food processor. Pulse quickly several times.
  2. Slowly add the dry ingredients to the vinegars in a bowl until well combined. Add the chopped-herb mixture from the food processor. Slowly stir in the saltwater mixture to achieve desired consistency, and then stir in the diced peppers. Taste and adjust vinegar balance to your liking. Will keep, refrigerated, for 1 week, but flavor weakens over time.

Nutrition

  • Calories: 543.59 kcal
  • Sugar: 2.85 g
  • Sodium: 426.19 mg
  • Fat: 55.25 g
  • Saturated Fat: 7.71 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 13.42 g
  • Fiber: 5.23 g
  • Protein: 2.77 g
  • Cholesterol: 0.0 mg
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