Most Chimichurri lovers insist theirs is the best and most authentic, with deep roots in Argentina. The truth is, there are so many variations in the world. We in southern Arizona have a few revisions to make it our own.
Wait. What is Chimichurri you may be asking? Chimichurri is a rich, diced, oil-based salsa used to baste meat on the grill and to ladle on the finished meat.
- Do NOT use a food processor. You want a fine dice.
- We like strong, hot garlic. At least six cloves. If you prefer a milder flavor, start with two cloves; add more if you want to kick it up.
- Red wine vinegar is best. Don’t use balsamic or white vinegar.
- Chimichurri should be adjusted to your taste. That's what makes this such a fun addition to your grilling experience! Simply scale ingredients to achieve your preferred balance of flavor, heat and consistency.
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley
- 3-4 cloves garlic , finely chopped or minced
- 2 jalapenos without seeds finely chopped
- 5 chiles pasillas, preferably Oaxaqueños, stemmed and seeded
- 1/2 pound tomatillos
- 1 level teaspoon coarse salt
- black pepper to taste (about 1/2 teaspoon)
Roast tomatillos until soft, about 10 to 15 minutes. Roast chiles until soft and cover with hot water in a bowl to soften.
Combine oil, vinegar, peppers, chiles, salt and garlic. Dice fine. Again, please do NOT use a food processor.
Give ingredients 10 minutes together to release flavors into the oil. Rest it for two hours if time allows. Chimichurri can be prepared in advance and refrigerated for 24 hours.
We use chimichurri to baste chicken, shrimp or flank steak while grilling.
When done grilling remove from heat, let it rest or a few minutes and ladle a couple tablespoons over the finished meat.