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Chimichurri sauce

Sauces5 minutes6 people125 calories
1/52/53/54/55/5 (25 votes)
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By Mayra Fernandez Joglar

Chimichurri sauce-thermorecetas

Are you thinking about making a barbecue with family or friends? Well, here is the recipe for chimichurri, a sauce that cannot be missing in this type of meeting.

This is the classic recipe made in a natural way, no artificial additives or preservatives, which you can serve with all kinds of meats and even with vegetables that you steam.

It can be used freshly but I recommend you let it rest for a few hours so that the flavors settle and empower each other. If you have chimichurri sauce you can keep it in the fridge, it will last perfectly for about 10 days.

Chimichurri sauce

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Store your chimichurri sauce in a jar or container that can be shaken since the ingredients tend to stay on the bottom.

  • Mayra Fernandez Joglar
  • Kitchen: cuisine
  • Recipe type: sauces
  • Calories: 125
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 level tablespoon oregano
  • 1 chilli
  • 1 teaspoon (from dessert) of La Vera paprika
  • 1 teaspoon (from dessert) of salt
  • 3 cloves of garlic
  • 1 hoja de laurel
  • Freshly ground black pepper
  • 30g white wine vinegar
  • 150 g of virgin olive oil

Preparation

  1. We put all the dry ingredients in the glass. We bite them programming 20 seconds, speed 6.

  2. Add the vinegar and oil, hold the beaker with your hand and program 30 seconds, speed 5.

  3. Pour the content into a bottle or a glass jar with a lid. This detail is essential because it must always be shaken before use and thus, with a lid, it is very practical.

  4. It can be used freshly, although from one day to the next the flavors settle and are enhanced.

  5. If you want a more powerful chimichurri you can add a pinch of chili flakes.

Equivalences with TM21

Thermomix equivalences

More information - Warm Cauliflower Salad


Discover other recipes of: Easy, Less than 15 minutes, Summer recipes, Sauces

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  1.   Yurena Espinel said
    ago 9 years

    Mayra I would like to know if when I make the chimichurri by crushing the bay leaf, it does not become bitter ????? It is that my mother has told me that when I use laurel in meals, do not crush it because it is bitter. Thank you very much and I love your recipes. Greetings from Tenerife.

    Reply to Yurena Espinel
    1.    Mayra Fernandez Joglar said
      ago 9 years

      Hello Yurena:

      At home we are not very fond of laurel either, but the truth is that it is not noticeable here because it is mixed with other herbs. Anyway, if you are afraid that the bay leaf will ruin your sauce, you can omit it without any problem.

      Regards!!

      Reply to Mayra Fernández Joglar
  2.   Meritxell said
    ago 8 years

    When you say chilli, could it be one of those little cayenne? How much does jelly pot size come out? Thanks

    Reply to Meritxell
    1.    Mayra Fernandez Joglar said
      ago 8 years

      Hello Meritxell:

      The ones I use are like the ones in the photo.

      It depends on how the jam pot is. They come out about 200 grams, more or less. I usually put it in a glass bottle that is sold with liquid yogurt. I can take it directly to the table and it is easy to use, no spoon or anything.

      Regards!

      Reply to Mayra Fernández Joglar