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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.

After 5 minutes, add the finely minced fresh garlic cloves and finely chopped fresh parsley to the bowl with the rehydrated spices.

Pour in the olive oil and red wine vinegar. Add salt to taste, starting with 1/2 teaspoon and adjusting as needed.

Stir all ingredients together very thoroughly until fully combined. Ensure the oil and vinegar are well emulsified with the spices and herbs.

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.

Allow the chimichurri to smoke for approximately 30 minutes. This will infuse a deep, smoky flavor into the sauce.

After 30 minutes, carefully remove the charcoal from the jar using tongs. Discard the charcoal.

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.


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.

After 5 minutes, add the finely minced fresh garlic cloves and finely chopped fresh parsley to the bowl with the rehydrated spices.

Pour in the olive oil and red wine vinegar. Add salt to taste, starting with 1/2 teaspoon and adjusting as needed.

Stir all ingredients together very thoroughly until fully combined. Ensure the oil and vinegar are well emulsified with the spices and herbs.

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.

Allow the chimichurri to smoke for approximately 30 minutes. This will infuse a deep, smoky flavor into the sauce.

After 30 minutes, carefully remove the charcoal from the jar using tongs. Discard the charcoal.

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.
