Chimichurri originates from Argentina and is used in a lot of Southern American and Mexican cooking. It’s a simple green sauce made of fresh herbs and usually is used as a sauce for meat dishes, especially beef and chicken.
Chimichurri can be a sauce or a marinade
Originally an Argentinian sauce, my recipe with an “Asian twist” comes from the rice vinegar, which gives it a slight tang. I’ve also added Chinese parsley to this recipe. And it’s super easy to make, you might even have the herbs growing in your garden like I do.
As a sauce, I’ve used it with mongoose fish and as a marinade, I’ve used it with mahimahi. It complements the fish well and is healthier than what we usually use for fish, shoyu.
- 2 tablespoons Flat Leaf Parsley, chopped
- 2 tablespoons Chinese Parsley, chopped
- 2 cloves Garlic, chopped
- 1/2 teaspoon dried Hawaiian Chili Pepper flakes
- 2 tablespoons Rice Vinegar
- 3 tablespoons Extra Virgin Olive Oil
- Pinch of salt
- Combine all ingredients.
- Throw all ingredients in a food processor to make this sauce in just a couple minutes.
- You can adjust the spiciness of the recipe by going very easy on the Hawaiian chili pepper, or omit it altogether.
Amazon (affiliate) links to items used/related products: