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chimichurri sauce (sallye)

grandedame avatar
Recipe by
sallye bates
@grandedame
Austin, TX

A staple of Southwestern and/or South American cooking. Can be used as a dip, a marinade, a basting sauce, or spoon over a cooked dish such as tacos or grilled fish.

yield serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For chimichurri sauce (sallye)

  • 2 bunch
    fresh flat-leaf parsley
  • '2 lg
    heads garlic
  • 1/2 c
    olive oil
  • 1 Tbsp
    dried mexican oregano
  • 1 tsp
    dried red hot pepper flakes
  • 2 tsp
    freshly ground black pepper
  • 1 tsp
    garic powder
  • 1 tsp
    onion powder
  • 1 tsp
    adobo seasoning
  • 1-1/2 c
    distilled white vinegar

How To Make chimichurri sauce (sallye)

  • 1
    Wash parsley thoroughly, cut stems off and place leafy portion in food processor Separate the cloves of garlic, peel and place in food processor NOTE: Dependent on the size of your food processor, you may have to process more than one batch. Pulse until finely minced but not pureed. Add a tablepoon of olive oil to processor if needed to assist in blending. Transfer to a large mixing bowl
  • 2
    Add all other ingredients to parsley and garlic mixture. Mix well with wooden spoon to blend. Place in an airtight container. May be stored in fridge for up to a month.
  • 3
    Recipe can easily be halved for smaller portion.
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