Argentina / Table Sauce
Chimichurri:
parsley, oregano
& garlic.
A loose, sharp table sauce for grilled meat, sausages, potatoes, and bread. A more traditional balance leans harder on oregano and vinegar, with less oil and garlic.
Makes about 1 cupRest 30 min
Method
- Stir the salt into the warm water until it dissolves. Chop the parsley and garlic by hand; leave them visibly cut rather than turning them into paste.
- Mix the oregano and chile with the warm salty water. Let them stand for five minutes, then stir in the parsley, garlic, and olive oil.
- Add the vinegar close to serving so the herbs stay vivid. Rest briefly, stir, and taste. Add vinegar for lift, brine for seasoning, or oil only if it is too sharp.
Oregano leads
Argentine chimichurri is sharper and less lush than many restaurant versions. The oregano and vinegar should lead; garlic and oil support them.
Time the vinegar
Salt and hydrate the dried seasonings first. Add vinegar near serving: enough time for the sauce to come together, not so long that the fresh herbs lose their edge.