How to Make Chimichurri

TV host and cookbook author Daisy Martinez demonstrates her variation on chimichurri, the classic green salsa from Argentina, with garlic, parsley, red pepper, salt, olive oil and red wine vinegar.

Video Transcript

Hola, I'm Daisy Martinez, and you're watching Today, I'm going to make one of my favorite salsas by way of Argentina, Chimichurri, a very delicious, way easy garlic parsley sauce that you can put on anything, from tucking it into a sandwich to a piece of grilled steak, to even fish or veggies if that's what you like. Let's get started. A great thing about Chimichurri, it adds a wonderful freshness. I'm going to start out with about two cups of really pretty parsley leaves, and we're going to be breaking that down little by little. I don't want a puree here. I want this to have texture, there we go. We have our parsley. I'm going to add a little bit more, just about two cups of parsley. I could eat parsley right off the top. To that, I'm going to add some garlic. Now you can see here that I've taken the woody ends off the garlic which I find that woody ends lends a bitterness to my Chimichurri and any really finished dish so I always make sure that I trim the ends off the garlic. Okay, I'm going to start adding my condiments now and finish breaking up that parsley. I have some red pepper because I like my Chimichurri a little bit spicy. In Argentina, there is an almost a sweet red pepper. It's a little red pepper called an aji. They call it an aji, which to me is a generic pepper term. It starts out sweet and ends with a warm, almost hot finish, but it's really a lot of fun. Let's add some salt, and let's break this down one last time. Okay, now what I have here is a quarter cup of red wine vinegar. I'm going to add enough so that we're going to wet the Chimichurri down, but I don't want it again, I don't want to puree, and I have a half a cup of olive oil, again just enough olive oil to add freshness and you could just, you want to check it. You don't want to hit this high because you don't want an emulsion. You just want it to, there we go, and that's as much as you want. I'll put this here, and I want you to see, what I want you to, it's not a puree, it's chunky. It's got texture. The vinegar is adding a beautiful acid, a nice sparkle. It makes this salsa sing. So again, this is wonderful on sliced steak, a skirt steak or a sirloin right off the grill, yum, grilled chicken, grilled fish, in a sandwich, as a relish. I've got some very very pretty new potatoes and I'm just going to show you, these potatoes turn into something really really special when you just, you toss them with a little bit of this Chimichurri sauce. Actually, if you do this a couple of hours before you're ready to serve it, and really let the potatoes drink up the parsley and the garlic and the acid from the vinegar, wow, you've got a really, really special dish. This makes a wonderful side dish for a Summer barbecue. You don't have to worry about mayonnaise going bad, and again, these flavors are really bright and fresh and delicious. I'm Daisy Martinez. Thanks for watching, and you can check me out again at Chimichurri.

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