CHIMICHURRI SAUCE GERRY NORRIS
Chimichurri Sauce has a rich history rooted in the traditional cuisine of Argentina. This vibrant and flavourful sauce originated in the pampas of Argentina, where it was commonly used as a marinade for meat. The sauce is a blend of parsley, garlic, oregano, red pepper flakes, vinegar and olive oil, creating a tangy and herbaceous flavour profile. In South Africa, the dish is popular among the Afrikaans and Portuguese communities, who have incorporated their own unique variations of the sauce into their culinary traditions. The regions of South Africa where Chimichurri Sauce is more likely to be found include the Western Cape and Gauteng, where a diverse mix of cultures and culinary influences have contributed to the popularity of this delectable sauce.
SERVINGS 8
TIME PREP 30-45MIN CHILL 1 -2 HOURS
METHOD REFRIGERATE
method STEP 1
INGREDIENTS
Mix all the ingredients together.
Dried red chilli flakes
25g
Red wine vinegar
50ml
STEP 2 Stir gently, ensuring that all the dry ingredients are well coated with the liquid. STEP 3 Place in serving dish and chill for at least 1 hour.
Extra virgin olive oil
50ml
Flat leaf parsley, finely chopped
250ml
Coriander, finely chopped
250ml
Coarse salt
5ml
STEP 4
Serve as an accompaniment to any braai meat or fish.
Garlic, finely chopped
250ml
Medium red onions, finely chopped
1.5
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