Uruguayan Smoked Chimichurri
Uruguayan Smoked Chimichurri
Ingredients
- 3 tablespoons dried oregano
- 1 teaspoon Calabrian pepper flakes
- 1/4 cup hot water, as needed, for hydrating
- 4 garlic, cloves, finely chopped
- 3 tablespoons fresh parsley, finely chopped
- 1/2 cup oil, such as olive or neutral cooking oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt, to taste
- 1 charcoal, lit piece
Instructions
- 1
In a medium bowl, combine the dried oregano and Calabrian pepper flakes. Pour enough hot water over them to just cover the spices and stir to hydrate. Let them sit for 5 minutes.
⏱️ 5 min
- 2
After 5 minutes, add the finely chopped fresh garlic and finely chopped fresh parsley to the bowl with the hydrated spices.
⏱️ 2 min
- 3
Pour in the 1/2 cup of oil and 1/4 cup of red wine vinegar into the bowl.
⏱️ 1 min
- 4
Stir all the ingredients thoroughly until well combined. Add salt to taste, starting with 1/2 teaspoon, and mix again.
⏱️ 2 min
- 5
Carefully transfer the prepared chimichurri into a clean glass jar. Using tongs, carefully place a lit piece of charcoal into the jar. Immediately seal the jar tightly with a lid to trap the smoke.
⏱️ 5 min
- 6
Allow the chimichurri to infuse with the smoke for approximately 30 minutes. Do not open the jar during this time.
⏱️ 30 min
- 7
After 30 minutes, open the jar and carefully remove the charcoal using tongs. Discard the charcoal. The chimichurri is now ready to serve.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Uruguayan Smoked Chimichurri
Ingredients
- 3 tablespoons dried oregano
- 1 teaspoon Calabrian pepper flakes
- 1/4 cup hot water, as needed, for hydrating
- 4 garlic, cloves, finely chopped
- 3 tablespoons fresh parsley, finely chopped
- 1/2 cup oil, such as olive or neutral cooking oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt, to taste
- 1 charcoal, lit piece
Instructions
- 1
In a medium bowl, combine the dried oregano and Calabrian pepper flakes. Pour enough hot water over them to just cover the spices and stir to hydrate. Let them sit for 5 minutes.
⏱️ 5 min - 2
After 5 minutes, add the finely chopped fresh garlic and finely chopped fresh parsley to the bowl with the hydrated spices.
⏱️ 2 min - 3
Pour in the 1/2 cup of oil and 1/4 cup of red wine vinegar into the bowl.
⏱️ 1 min - 4
Stir all the ingredients thoroughly until well combined. Add salt to taste, starting with 1/2 teaspoon, and mix again.
⏱️ 2 min - 5
Carefully transfer the prepared chimichurri into a clean glass jar. Using tongs, carefully place a lit piece of charcoal into the jar. Immediately seal the jar tightly with a lid to trap the smoke.
⏱️ 5 min - 6
Allow the chimichurri to infuse with the smoke for approximately 30 minutes. Do not open the jar during this time.
⏱️ 30 min - 7
After 30 minutes, open the jar and carefully remove the charcoal using tongs. Discard the charcoal. The chimichurri is now ready to serve.
⏱️ 3 min