Clare Coghill

Wild Garlic Chimichurri

Preparation info
  • Makes

    a bowl

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Cafe Cùil Cookbook: Recipes from the Isle of Skye
Cafe Cùil Cookbook

By Clare Coghill

Published 2025

  • About

This is an excellent Argentinian salsa that is most commonly paired with steak and fish, but which adds punch to anything. It’s an easy sauce to make, and wild garlic makes it all the better! If you don’t have access to wild garlic, a regular clove of garlic will do.

Ingredients

  • 1 small red onion, very finely chopped
  • a pinch of brown sugar
  • 1 tbsp

Method

  1. Pop the chopped onion into a bowl. Add a pinch each of brown sugar and sea salt and massage into the onions so they start to soften, then pour in the red wine vinegar and mix.
  2. Put the wild garlic, coriander and mint on a board and finely chop together (a mezzaluna is good for this), then add to the onions along with the minced garlic.
  3. Mix in the olive