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Chimmichurri is the perfect condiment. Straight from Argentina, it is commonly served on grilled meats or the ever-popular choripan (sausage on a bun). Keep a jar made in your fridge for every day use or whip up this super easy appetizer the next time you have guests.
Prep Time: 15 min
Additional Time: Make Chimmichurri at least a day ahead of time
Yield: 12 oz Chimmichurri
1 cup water
1 tbsp non-iodized salt
1 head of garlic, minced or grated fine
1 cup fresh parsley, chopped
1 tbsp dried oregano
2 tsp chilli flakes
1/4 cup red wine vinegar
1/2 cup olive oil
In a small saucepan, heat water and salt. Stir until the salt dissolves completely and set aside to cool.
In a bowl, combine finely grated garlic, fresh chopped parsley, dried oregano and chilli flakes. Whisk in red wine vinegar, olive oil and the cooled salty water.
Transfer to a large jar and allow to sit in the fridge overnight to allow the flavours to develop and strengthen.
Grab your favourite bite-sized bread - crackers, naan, baguette, pita or gluten free option and buy a tub of hummus or go all out and make your own.
Spread hummus on your bread of choice and top with a teaspoon of chimmichurri.
Zhuzh it up!
If you've got fresh oregano, use it! Substitute in 1 cup of chopped fresh oregano for the dried in the recipe above.
The chimmichurri can live in your fridge for up to a month, but we doubt it'll last that long.
This chimmichurri recipe was adapted from Francis Mallmann's cookbook Seven Fires. You can also find it here: