Chimi Churri Sauce
Chimi Churri Sauce is an uncooked sauce that originates from Argentina and is an excellent condiment to accompany grilled meats. Traditionally, Chimi Churri is made with fresh herbs, garlic, vinegar and oil. My version uses fresh parsley and cilantro (originally oregano was used with parsley) and I replace the acid (vinegar) with fresh citrus juice. Once the sauce is made, the acid begins to breakdown the chlorophyll in the herbs, so make the sauce more last minute. The taste of the sauce will not change but the bright green color quickly turns to an olive-brown color. Chimi Churri is most notably served with grilled beef but I like it with chicken and pork as well. Here is a recipe for my Grill-Smoked Hanger Steak that features Chimi Churri Sauce.
Chimi Churri Sauce
Course: EntreesCuisine: ArgentinaDifficulty: Easy8
servings15
minutesIngredients
1 Tablespoon minced garlic
1 1/2 cups Vidalia onion
1 cup chopped cilantro
1 cup chopped parsley
4 green onions, chopped
2 limes, juiced
1 lemon, juiced
1 Tablespoon kosher salt
2 teaspoons ground black pepper
1 1/2 cups extra virgin olive oil
Directions
- Combine all of the ingredients, except the olive oil, in the food processor and blend until well pureed.
- With the food processor still running, drizzle in the olive oil until it is well combined.
