Chimichurri Salsa

Makes ~300g.

  • 3 chillies, heavily charred then finely chopped
  • 60g parsley, finely chopped
  • 10g dried oregano
  • 1 clove garlic
  • 2 shallots, finely chopped
  • 175ml oil
  • 50ml red wine vinegar
  • lemon juice, to taste.

  1. Process the garlic and parsley in a mortar to a fine paste with some salt.
  2. Add the chillies and oregano then process.
  3. Add the oil, vinegar and lemon juice.
  4. Finish with the finely chopped shallots but do not process.


  • Leave to mature in the fridge for at least one day if possible. Will keep for a week.
  • Serve with rare steaks or any chargrilled foods.




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