Ingredients

How to make it

  • Chimi Churri
  • 2 handfuls flat-leaf parsley leaves
  • 4 scallions, chopped
  • 8 garlic cloves, crushed
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup canola oil
  • salt, black pepper
  • Place parsley, scallions, garlic, oregano, red pepper flakes, vinegar and oil in a food processor or blender; pulse until well blended but still retaining some texture. Add salt and pepper to taste. Cover and let stand for 30 minutes at room temperature to allow flavours to blend. Serve chilled or at room temperature.
  • Think ahead
  • Make salsa up to 3 days in advance, but add the vinegar just 2 hours before serving.
  • Makes 3/4 cup

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • vickycummins 6 years ago
    My mouth is watering!!! Oh yum, can't wait to eat this!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    wynnebaer ate it and said...
    Incredible post....:)
    Was this review helpful? Yes Flag
  • nlo209 6 years ago
    Love chimichurri sauce. Dust off the barbecue.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes