Best 4 Chimichurri Sauce A La Uruguaya South America Recipes

**Chimichurri Sauce - A Savory Condiment from South America**

Chimichurri sauce, a vibrant and flavorful condiment, originates from the culinary traditions of Uruguay and Argentina. This zesty sauce is a perfect accompaniment to grilled meats, roasted vegetables, and even as a marinade. Made with a blend of fresh herbs, olive oil, vinegar, and spices, chimichurri sauce adds a delightful touch of tanginess and brightness to any dish. In this article, we present two variations of chimichurri sauce, each offering a unique taste experience. The traditional Uruguayan chimichurri sauce features a vibrant green color, thanks to the generous use of parsley and cilantro. It delivers a well-balanced combination of flavors, with a hint of smokiness from the grilled skirt steak. The Argentinian chimichurri sauce, on the other hand, has a more rustic flavor profile, with the addition of red pepper flakes and oregano. Both sauces are incredibly versatile and can be customized to suit personal preferences. Whether you're hosting a barbecue or simply looking to elevate your everyday meals, these chimichurri sauce recipes will transform your culinary creations.

Let's cook with our recipes!

AUTHENTIC CHIMICHURRI (URUGUAY & ARGENTINA)

Authentic Chimichurri (Uruguay & Argentina) image

Authentic Chimichurri from Uruguay & Argentina is the best accompaniment to any barbecued or grilled meats! Also used to serve as a dressing on salads!

Provided by Karina

Categories Condiment

Time 10m

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic (, finely chopped or minced)
2 small red chilies (, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili))
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
pepper (, to taste (about 1/2 teaspoon))

Steps:

Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

Nutrition Facts : Calories 128 kcal, Carbohydrate 1 g, Fat 13 g, SaturatedFat 1 g, Sodium 3 mg, ServingSize 1 serving

CHIMICHURRI SAUCE

Chimichurri Sauce image

Chimichurri Sauce - Traditional sauce recipe from Uruguay and Argentina. This herb based sauce pairs perfectly with grilled steak or any BBQ.

Provided by Dhwani

Categories Condiment dip Sauce

Time 15m

Number Of Ingredients 9

Ingredients

1 small bunch - Flat-leaf Parsley (Leaf, few stems are ok)
1/2 bunch - Cilantro
2 tbsp - Fresh Oregano (Refer notes)
5 cloves - Garlic
2 - shallots
1/4 cup - Red Wine vinegar
1 tsp - Red chili flacks
1/3 cup - olive oil
Salt to taste

Steps:

Combine all herbs, parsley, cilantro, and oregano in a mortar and pestle. Pound them firmly, add shallots and garlic, Continue pounding and vigorously mixing for another minute until it looks chunky.
Now add olive oil, vinegar, chili flacks and salt. Mix very well.
Let it rest for 10 minutes and refrigerate it for half an hour before spooning over your favorite steak recipe.

Nutrition Facts : Calories 101 kcal, Carbohydrate 12 g, Protein 2 g, Fat 5 g, Sodium 516 mg, Fiber 5 g, ServingSize 1 serving

CHIMICHURRI SAUCE

Chimichurri Sauce image

This bright sauce, filled with herbs, has some jalapeno in it for an added punch. Use this Argentinian condiment to top grilled meats and fish or toss with vegetables to make a simple dinner special.

Provided by Food Network Kitchen

Categories condiment

Time 15m

Yield 2/3 cup

Number Of Ingredients 9

Ingredients

3 tablespoons red wine vinegar
4 cloves garlic, roughly chopped
Kosher salt and freshly ground pepper
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup packed fresh cilantro leaves
2 tablespoons packed fresh oregano leaves
1/4 cup ice cubes
1 jalapeno, stemmed, seeded and roughly chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil

Steps:

Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.

CHIMICHURRI SAUCE A LA URUGUAYA, SOUTH AMERICA

Chimichurri Sauce a La Uruguaya, South America image

The key to making a great chimchurri sauce is having fresh herbs and patience. With both combinations, you can make a natural herb sauce for meat that will both inspire, enhance, and showplace your meat grilling while impressing friends and relatives. Chimichurri sauce from Uruguay is not meant to be peppery hot; there are no serrano, jalapeno or chile peppers grown in Uruguay at all. Rather, the sauce is meant to provide a subtle yet robust flavor explosion to be eaten with grilled meats to bring barbeque "alive" with natural flavors. If mixed right, it accomplishes this goal very easily and readily.

Provided by Wadester

Categories South American

Time 20m

Yield 32 ounces, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
8 leaves fresh basil
1/2 bunch fresh perejil (if you are in Uruguay, similar to Cilantro, but not quite)
1/2 fresh yellow onion
2 teaspoons oregano
2 teaspoons minced garlic
1/2 lime
1 dash sea salt
1 dash fresh ground black pepper

Steps:

Use a large plastic bowl that has a good sealing cover to it.
First add the 1/3 C of Olive Oil, and gently stir in the can of stewed tomatoes.
Chop the fresh basil leaves into tiny pieces, and pour into your mixture.
Now finely chop the 1/2 bunch of fresh perejil (do not discard the stems), and add into the mixture above, including chopped stem pieces. (The stem of the perejil has all of the intense flavor.).
Finely chop 1/2 of a fresh yellow onion, and add to the above sauce mixture.
Now add in the 2 tsp of oregano and 2 tsp of minced garlic. And add a dash of sea salt and some freshly ground black pepper.
Squeeze 1/2 of a fresh lime over the mixture and stir well. Now refrigerate the chimichurri sauce for at least one hour. Then serve as a side dish to your favorite outdoor grilled meats, for that truly South American flavor. Believe me, your guests will not need any barbeque sauce after tasting Chimchurri sauce with their meats!

Nutrition Facts : Calories 249.5, Fat 27.1, SaturatedFat 3.7, Sodium 40.3, Carbohydrate 2.8, Fiber 0.6, Sugar 0.8, Protein 0.3

Tips:

For the best flavor, use fresh herbs whenever possible.
If you don't have fresh herbs, you can use dried herbs, but be sure to use half the amount.
Use a good quality olive oil. Extra virgin olive oil is the best choice.
Adjust the amount of chili flakes to your taste. If you like it spicy, add more chili flakes.
Let the chimichurri sauce sit for at least 30 minutes before using to allow the flavors to meld.
Chimichurri sauce can be stored in the refrigerator for up to 2 weeks.

Conclusion:

Chimichurri sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is especially popular in South American cuisine, but it is also becoming increasingly popular in other parts of the world. If you are looking for a new and exciting sauce to try, chimichurri sauce is a great option. It is easy to make, and it can be used on a variety of dishes.