Argentinean Chimichurri Sauce Popular Recipes

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Argentinean Chimichurri Sauce

"A unique chimichurri sauce that is great on everything! What makes it unique? It is a little thicker than the normal chimichurri with tomato and onion pieces. I have used in on fish, flank steak and chicken. I have even mixed it into classic spaghetti sauce recipes."

Ingredients :

  • 1 onion, minced
  • 1 tomato - peeled, seeded, and minced
  • 4 cloves garlic, minced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 tablespoon coarse salt
  • 1 teaspoon ground black pepper
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup water

Instructions :

Prep : 10M Cook : 8M Ready in : 8H10M
  • Toss onion, tomato, garlic, parsley, oregano, paprika, salt, and pepper together until evenly combined. Add olive oil, red wine vinegar, and water; stir well to combine. Refrigerate until flavors are blended, 8 hours to 3 days.

Notes :

  • For best results prepare 2 to 3 days in advance of use.

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