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Home > Restaurants > Recipes > Chimichurri Sauce

Chimichurri Sauce

Provided by: Chef Jorge Rodriquez
Served at: Chimichurri Grill

  • Type of Dish: Condiments/Sauces
  • Servings: 6
  • Cuisine: Latin American
  • Reader Rating: Write a Review

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3 tablespoons kosher salt
2 bunches flat-leaf parsley
2 tablespoons chopped fresh oregano
6 cloves garlic
1 cup extra-virgin olive oil
1 tablespoon crushed red pepper
2 tablespoons dry oregano
2 tablespoons sweet Hungarian paprika
1/2 teaspoon cumin
1 teaspoon freshly ground black pepper
1/2 cup white vinegar
2 tablespoons red-wine vinegar
1 cup 1/8-inch-diced roasted bell pepper


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.

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 1 cup of the saltwater mixture, and then stir in the diced roasted peppers. Will keep, refrigerated, for 1 week.

(Published 1999)

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