Chimichurri sauce

Chimichurri sauce

By
From
Chefs Eat Toasties Too
Makes
600 ml
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
100ml sherry vinegar
100ml red wine vinegar
1 teaspoon salt flakes
1/2 red onion, finely diced
1 garlic bulb, cloves peeled and finely grated
3 tablespoons fresh corriander, finely chopped
3 tablespoons fresh oregano, finely chopped
3 tablespoons fresh flat-leaf parsley, finely chopped
1 tablespoon fresh mint leaves, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
finely grated zest of 1 lemon
juice of 1/2 lemon
1 green chilli, cut lengthways, seeded and finely chopped
1 red bird's eye chilli, cut lengthways, seeded and finely chopped
1 tablespoon smoked paprika
175ml light extra virgin olive oil

Method

  1. Combine the vinegars in a bowl with the salt. Stir to dissolve before adding the remaining ingredients and mixing well. Cover and refrigerate for 1 hour before using.
Tags:
Toasties
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