Meat expert Reuven Maiselus shared his excellent recipe for Argentinian chimichurri sauce and added some important tips. Enjoy!
Recipe for Reuven Maiselus' chimichurri sauce
Components
1 bunch of parsley
1 bunch of coriander 1 small
red onion 1 red bell pepper 2
hot pepper <>/<> head peeled
garlic <>
tablespoon salt <> tablespoon pepper <>/<> cup apple cider vinegar
<>/<> cup olive oil
Method of preparation
Put parsley, coriander, onion, bell pepper, hot pepper, garlic, salt, pepper and vinegar in the blender.
Grind in a blender for about a minute.
Pour into a bowl and add the olive oil.
Mix well and the sauce is ready.
Chimichurri preparation // Photo: Reuven Maiselus
Maiselus' tips:
- It's best to prepare at least a day in advance so that the flavors come together better.
- Can be refrigerated or frozen in portions.
- You can also add oregano, basil, lemon, and mint if you want to play with the flavors.
- The sauce is excellent for poultry, steaks, fish, meat, and lamb.
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