It’s barbecue season (in fact, at the time of publishing, it’s the middle of National BBQ Week) and this is a must-make sauce for next time you’re cooking meat over a fire. Forget ketchup. This is the original. Chimichurri is an oil-based condiment from Argentina and Uruguay that is traditionally served with barbecued or grilled meats. It’s an essential element of our full-day Asado experience, but is a great sauce to make for any outdoor cooking occasion.
INGREDIENTS
- 1 shallot, finely chopped
- 1 fresh chilli, finely chopped
- 3-4 garlic cloves, thinly sliced or finely chopped
- 1 tbsp red wine vinegar
- 1 tsp salt (plus more)
- 1tsp sugar
- ½ cup finely chopped coriander
- ¼ cup finely chopped flat leaf parsley
- 2 tbsp finely chopped oregano
- ¾ cup extra virgin olive oil
METHOD
Finely dice the shallot and garlic and add to a bowl. Season, and pour over half of the vinegar and let it sit for 10 minutes.
Stir in the rest of the ingredients, using a fork to whisk in the oil.