Growing up in a Mexican and German household, Chimichurri was not a table staple in our home. I am sure I had it as a child because my parents had friends from Argentina and Uraguay, but my first memory is when I was studying at the Western Culinary Institute in Portland, Or.
I was having dinner at the student restaurant with my Mom, and they had a ribeye with Chimichurri on the menu, and that Chimichurri blew my mind and my taste buds. The herbs and the acid paired so well with the fatty charred steak. It was heavenly.
Most recipes use Fresno chilis, but I prefer serrano if you can't tell from many of my recipes. Honestly, any pepper would work. If you love spicy, use a habanero. If you don't like any spice, skip the serrano and add black pepper to taste. This is the joy in cooking; let recipes inspire your version.
Traditional Chimchichurri is as much about the ingredients as it is the technique. Keep your blender and food processor in the cabinet, grab a good knife and some fresh herbs.
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon oregano
1/2 cup parsley, finely chopped (about 1 bunch)
1/2 cup cilantro, finely chopped (about 1 bunch)
1 large shallot, finely chopped
4 large garlic cloves, finely chopped
2 serrano peppers, seeds and stems removed, finely chopped
Add olive oil, red wine vinegar, salt, pepper, and oregano in a small bowl. Whisk until ingredients are combined. Set aside.
Finely chop the remaining ingredients into the olive oil mixture set aside until ready to serve. Store in the refrigerator for up to two weeks.
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