Argentinean Chimichurri Sauce

4.5
(4)
2 Reviews
2 Photos

A unique Argentinean 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.

Submitted by Dache
Updated on October 22, 2024
2
Prep Time:
10 mins
Additional Time:
8 hrs
Total Time:
8 hrs 10 mins
Servings:
8
Yield:
2 cups
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 onion, minced

  • 1 tomato, peeled, seeded, and minced

  • ½ cup chopped fresh flat-leaf parsley

  • 4 cloves garlic, minced

  • 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

Directions

  1. Combine onion, tomato, parsley, garlic, oregano, paprika, salt, and black pepper. Add olive oil, red wine vinegar, and water; stir to combine. Refrigerate until flavors are blended, 8 hours to 3 days.

Cook's Note:

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

Nutrition Facts (per serving)

145 Calories
14g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 145
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 725mg 32%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 5%
Total Sugars 2g
Protein 1g 2%
Vitamin C 11mg 12%
Calcium 28mg 2%
Iron 1mg 6%
Potassium 153mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.