The Chimichurri salsa recipe

Chimichurri is a green salsa based on garlic that was not originally created in Mexico, it is actually from Argentina. It is widely known in Mexico and thoughout Latin America however, so allow us to present it here, on this Mexican recipe site. I suggest here to blend it in this procedure but in most cases chimichurri isn't made this way; I just like a more homogenous texture in my salsas, but that's me. You can add fresh cilantro to make this salsa more mexican-like. The Chimichurri sauce's taste is known to enhance beef, turkey or chicken meals and is also used to marinate fish and poultry...

Argentinian recipe for Chimichurri

Ingredients for a decent amount of sauce:

1 large bunch of fresh parsley, tails removed, (we need 2 cups once chopped)
10 cloves of garlic, prepared with their skins off
2 fresh basil leaves, chopped
1 Tablespoon red pepper
1 Tablespoon paprika
1/2 cup of olive oil
2 Tablespoons of apple vinegar (substitute with white vinegar if unavailable)
2 Tablespoons of balsamic vinegar
2 Tablespoons of lemon juice
Salt to taste
black pepper freshly ground, to taste


Mix the parsley, garlic, fresh basil chopped coarsely, the red pepper and paprika in the bowl of your food processor. Add lemon juice and the types of vinegar until all liquids cover the parsley and blend, pulsing until you get a not too liquid texture. Add the oil and mix. Then add salt and pepper. Try, and adjust seasoning to your taste, adding more vinegar, salt or pepper, as deemed necessary.

Pour it all in a glass container such as a Mason jar that can close hermetically (do not use those plastic containers!). Close the lid on the glass container and refrigerate. The flavor becomes richer if it is kept for a day or two in the refrigerator prior to using it.

mexican recipes