Homemade Chimichurri

Ingredients

• 1 red bell pepper (Cut into very small dice)
• 1 red onion (Cut into small dice; can be substituted with white onion)
• 7 dientes garlic (Finely chopped, mashed, or crushed)
• 0.5 cup fresh parsley (Finely chopped; estimated amount because the video does not specify a measurement)
• 0.5 cup fresh cilantro (Finely chopped; estimated amount because the video does not specify a measurement)
• 4 lemon juice (Juice of 4 lemons)
• 1 tsp dried oregano
• black pepper (To taste)
• salt (To taste)
• 1 cup olive oil (You can use less or substitute with neutral oil)
• 1 tsp sweet paprika (Estimated amount because the video does not specify a measurement)

Steps

1. 1

   Wash and sanitize the bell pepper, onion, parsley, and cilantro. Dry them well to avoid adding unnecessary water to the sauce.

2. 2

   Cut the bell pepper into very small dice. A fine cut helps it distribute evenly throughout the chimichurri.

3. 3

   Dice the red onion finely. If you prefer, substitute it with white onion.

4. 4

   Finely chop the 7 garlic cloves. You can also mash them in a mortar or crush them in a food processor.

5. 5

   Finely chop the fresh parsley and cilantro, ensuring that the leaves are finely cut but not completely puréed.

6. 6

   Place the bell pepper, onion, garlic, parsley, and cilantro in a bowl.

7. 7

   Add the juice of the 4 lemons and mix so that the acidity coats the herbs and vegetables.

8. 8

   Add the dried oregano, black pepper, and salt to taste. Mix again until the seasonings are incorporated.

9. 9

   Add the sweet paprika and stir to distribute it throughout the mixture.

10. 10

    Pour in the cup of olive oil and mix with a spoon until the vegetables and herbs are well coated. You can use less oil if you prefer a more concentrated sauce, or substitute it with neutral oil.

11. 11

    Taste and adjust the salt, pepper, lemon juice, or oil according to your preference. The chimichurri should be fresh, tangy, and highly aromatic.

12. 12

    Transfer the chimichurri to a clean container with a lid and store it in the refrigerator. Use it to accompany choripán, grilled meats, or grilled vegetables.

Notes

The video indicates that it can be stored for up to one month in a container; for greater safety and quality, always keep it refrigerated, use a clean container, and discard the sauce if it develops mold, fermentation, an unpleasant odor, or abnormal changes. The amounts of parsley, cilantro, black pepper, salt, and sweet paprika were not specified; they were estimated to structure the recipe.

Nutrition per serving

• sauce
• side dish
• no-cook
• vegetarian
• vegan
• gluten-free
• choripán
• grilling