Authentic Uruguayan Chimichurri
Authentic Uruguayan Chimichurri
Ingredients
- 3 tablespoons dried oregano
- 1 teaspoon dried Calabrian chili flakes
- 1/4 cup hot water, as needed to cover spices
- 4 garlic, cloves, finely minced
- 3 tablespoons fresh parsley, finely chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt, or to taste
- 1 charcoal, lit piece (optional, for smoking)
Instructions
- 1
In a medium bowl, combine the dried oregano and dried Calabrian chili flakes. Pour just enough hot water over them to cover and hydrate the spices. Stir well and let sit for 5 minutes to allow the spices to rehydrate.
⏱️ 5 min
- 2
After 5 minutes, add the finely minced fresh garlic cloves and finely chopped fresh parsley to the bowl with the rehydrated spices.
⏱️ 2 min
- 3
Pour in the olive oil and red wine vinegar. Add salt to taste, starting with 1/2 teaspoon and adjusting as needed.
⏱️ 1 min
- 4
Stir all ingredients together very thoroughly until fully combined. Ensure the oil and vinegar are well emulsified with the spices and herbs.
⏱️ 2 min
- 5
For the optional smoking step: Carefully transfer the prepared chimichurri into a clean glass jar. Using tongs, carefully place a lit piece of charcoal directly into the jar with the chimichurri. Immediately seal the jar tightly with a lid.
⏱️ 5 min
- 6
Allow the chimichurri to smoke for approximately 30 minutes. This will infuse a deep, smoky flavor into the sauce.
⏱️ 30 min
- 7
After 30 minutes, carefully remove the charcoal from the jar using tongs. Discard the charcoal.
⏱️ 1 min
- 8
The chimichurri is now ready to serve. It pairs wonderfully with grilled meats, sausages, or as a flavorful condiment for various dishes. For best flavor, allow it to rest in the refrigerator for a few hours or overnight, as the flavors will meld and deepen.
Kitchen Tools
Nutrition Facts (per serving)
Authentic Uruguayan Chimichurri
Ingredients
- 3 tablespoons dried oregano
- 1 teaspoon dried Calabrian chili flakes
- 1/4 cup hot water, as needed to cover spices
- 4 garlic, cloves, finely minced
- 3 tablespoons fresh parsley, finely chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt, or to taste
- 1 charcoal, lit piece (optional, for smoking)
Instructions
- 1
In a medium bowl, combine the dried oregano and dried Calabrian chili flakes. Pour just enough hot water over them to cover and hydrate the spices. Stir well and let sit for 5 minutes to allow the spices to rehydrate.
⏱️ 5 min - 2
After 5 minutes, add the finely minced fresh garlic cloves and finely chopped fresh parsley to the bowl with the rehydrated spices.
⏱️ 2 min - 3
Pour in the olive oil and red wine vinegar. Add salt to taste, starting with 1/2 teaspoon and adjusting as needed.
⏱️ 1 min - 4
Stir all ingredients together very thoroughly until fully combined. Ensure the oil and vinegar are well emulsified with the spices and herbs.
⏱️ 2 min - 5
For the optional smoking step: Carefully transfer the prepared chimichurri into a clean glass jar. Using tongs, carefully place a lit piece of charcoal directly into the jar with the chimichurri. Immediately seal the jar tightly with a lid.
⏱️ 5 min - 6
Allow the chimichurri to smoke for approximately 30 minutes. This will infuse a deep, smoky flavor into the sauce.
⏱️ 30 min - 7
After 30 minutes, carefully remove the charcoal from the jar using tongs. Discard the charcoal.
⏱️ 1 min - 8
The chimichurri is now ready to serve. It pairs wonderfully with grilled meats, sausages, or as a flavorful condiment for various dishes. For best flavor, allow it to rest in the refrigerator for a few hours or overnight, as the flavors will meld and deepen.