Chimichurri sauce

Name: Chimichurri sauce
Yield: Makes 600 ml (20½ fl oz)
Ingredients: 175 ml (6 fl oz) light olive oil; 3 tablespoons finely chopped fresh flat-leaf (Italian) parsley leaves; 3 tablespoons finely chopped fresh oregano leaves; juice of ½ lemon; 1 green chilli, cut lengthways, seeded and finely chopped; 1 red bird’s eye chilli, cut lengthways, seeded and finely chopped; 1 tablespoon finely chopped fresh thyme leaves; 1 tablespoon finely chopped fresh mint leaves; 100 ml (3½ fl oz) red-wine vinegar; 100 ml (3½ fl oz) sherry vinegar; 1 teaspoon salt flakes; finely grated zest of 1 lemon; 1 tablespoon smoked paprika; 1 garlic bulb, cloves peeled and finely grated; ½ red onion, finely diced; 3 tablespoons finely chopped fresh coriander (cilantro) leaves

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

Ingredients

100 ml (3½ fl oz) sherry vinegar
100 ml (3½

Sauce
Gluten-free
Vegan

Method

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.