Homemade Chimichurri Sauce for Meats

Ingredients

• 1 cup Fresh parsley (Finely chopped with a knife; do not blend.)
• 0.25 cup Onion (Finely chopped; an unusual ingredient highlighted in the video.)
• 1 Fresh chili (Finely chopped; adjust the quantity according to the desired level of spiciness. The type and exact quantity do not appear in the visible source.)
• 3 tbsp Red wine vinegar (Add gradually to control the acidity.)
• 0.5 cup Olive oil (Add until the sauce reaches a fluid consistency; the quantity is estimated because it does not appear in the available text.)
• Salt (To taste; estimated quantity not specified in the source.)

Steps

1. 1

   Wash and dry the parsley and chili very well. Peel the onion and prepare all the ingredients before beginning.

2. 2

   Finely chop the parsley with a knife. Avoid blending it, as hand-chopping helps preserve its flavor, color, and texture.

3. 3

   Finely chop the onion and fresh chili. For a less spicy sauce, remove the chili's seeds and membranes before chopping it.

4. 4

   Place the parsley, onion, and chili in a bowl. Adding these ingredients separately helps preserve the rustic texture of the sauce.

5. 5

   Add the red wine vinegar and mix to distribute the acidity evenly.

6. 6

   Gradually incorporate the olive oil while stirring, until you obtain a loose, fluid sauce with the chopped ingredients still clearly visible.

7. 7

   Season with salt to taste and taste the sauce. Adjust the balance: add a little more vinegar if it needs freshness, or more oil if it is too acidic.

8. 8

   Let the sauce rest for a few minutes so the flavors can meld, then serve it as a garnish or accompaniment to meats.

Notes

The transcription indicates that the complete recipe was in the description, but the available description does not include the quantities. Therefore, the quantities are approximate estimates. Do not blend the chimichurri: knife-chopping provides better color and texture. Refrigerate the sauce in a sealed container and preferably consume it within 3-4 days.

Nutrition per serving

• sauce
• side dish
• for meats
• no-cook
• fresh
• spicy
• vegetarian
• vegan