Hello, BBQ lovers! As a grilling enthusiast and a CISO, I love uncovering the ‘secret sauce’ in both realms – be it in securing digital landscapes or elevating the flavors of a BBQ feast. Today, I bring you a special treat from my culinary corner, an authentic Chimichurri sauce recipe that’s bound to jazz up your BBQ endeavors!
For those who might not be familiar, Chimichurri is a vibrant, herbaceous sauce native to Argentina, often served alongside barbecued meats. It’s a symphony of fresh parsley, garlic, vinegar, and oil, spiced with chili for that extra kick. Easy to make, this sauce is a BBQ game-changer, taking your grilled meats from good to absolutely unforgettable.
Ready to up your grill game? Let’s get started!
Ingredients:
- 1 cup fresh flat-leaf parsley, tightly packed
- 1/4 cup fresh coriander, tightly packed
- 4 cloves garlic
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried)
- 1/2 cup olive oil
- 2 tablespoons red or white wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
Instructions:
- Rinse the parsley and oregano (if using fresh), and pat dry with a paper towel.
- Peel the garlic cloves.
- In a food processor, combine the parsley, coriander , oregano, and garlic, then pulse until finely chopped.
- Transfer the mixture to a bowl. Stir in the olive oil, vinegar, salt, black pepper, and red pepper flakes.
- Taste and adjust seasonings, adding more salt or vinegar as needed. The sauce should be tangy, herby, and a little spicy.
- Cover the bowl and let the chimichurri sit for at least 10 minutes to allow the flavors to meld together. For best flavor, make it a few hours ahead or even the day before you plan to use it.
- Serve your Chimichurri sauce at room temperature alongside your favorite grilled meats. Leftovers can be stored in an airtight container in the refrigerator for up to one week.
The robust flavours of this Chimichurri sauce truly enhance the smoky notes of barbecued meats, making it a must-have in your BBQ recipe repertoire. Happy grilling!