This recipe for chimichurri, the traditional Central and South American condiment and marinade, is simple and really easy to make, so there is no excuse to use the stuff from the jar.
In Peru, as well as other countries, chimichurri is served with churrasco steak, which is one of Abuelita's favorites. It can be prepared by either chopping ingredients or blending with a food processor, but it is prettier to serve the hand-chopped version, as it releases less of the liquid from the parsley. It's best to let the flavors mix together overnight for the next day's meal; chimichurri will keep for a little more than a week.
Chop parsley, oregano and garlic to a fine dice and add to the bowl. Add liquid ingredients, a couple shakes of salt and red pepper, and combine. Taste for salt and tanginess and adjust as needed. A nice chimichurri should have a powerful lip-smacking quality to it, with a good amount of garlic and heat. Serve with your favorite grilled meats or with warm bread. Yields about two cups of sauce. For a nice variation, substitute 1/3 of your parsley for cilantro.
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