What is Chimichurri? It’s a wonderful raw sauce that is perfect for grilled meats or as a marinade, or both! It originated in Argentina and the name loosely translates to “a mixture of several things in no particular order”. Now, THAT’S the way I like to cook!
We had a few of the kids over for dinner recently and I decided to grill pork from one of our hogs we had butchered. I didn’t want “just” grilled pork, nor did I want a bbq sauce. Since we didn’t go to my favorite Mexican restaurant this week, I decided I needed something with a little spice to it. Chimichurri was the perfect answer!
For a marinade, I used 1/2 of the recipe poured over the meat and refrigerated for at least 3 hours. I used pork, but this is just as wonderful on chicken, beef, or lamb.
Once the meat is grilled, spoon over as much or as little of the sauce as you prefer. Trust me, you will want “much”.
- 1/2 cup cilantro chopped
- 1/4 cup parsley chopped
- 1 red jalapeno diced
- 4 cloves garlic minced
- 2 tablespoons fresh oregano chopped
- 1 shallot minced
- 1 teaspoon salt kosher or sea salt
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- Place the shallot, jalapeno, garlic, salt, and vinegar into a medium bowl. Allow to sit for 15 minutes.
- Stir in the cilantro, parsley, and oregano.
- Whisk in the oil until emulsified.