Argentinean Chimichurri Sauce recipe

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Ingredients

1 onion, minced
1 tomato - peeled, seeded, and minced
4 cloves garlic, minced
½ cup chopped fresh flat-leaf parsley
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon coarse salt
1 teaspoon ground black pepper
½ cup olive oil
¼ cup red wine vinegar
¼ cup water

Nutrition Info

144.6 calories
carbohydrate: 5.7 g
cholesterol: : -
fat: 13.8 g
fiber: 1.5 g
protein: 0.9 g
saturatedFat: 1.9 g
servingSize: -
sodium: 725.4 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

2 cups

Recipe Note

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.

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