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I have several good friends from Argentina. They have told me crazy stories about their government that rival the Trump-Hillary showdown, the restaurants I need to visit, jokes about Chileans, and Maradona is still god despite everything. Argentina is on my bucket list. In the meantime, I rely on food to transport me to lands far, far away. Oh the places you’ll go … Sangria takes me to Madrid. Fondue takes me to Switzerland. And chimichurri sauce always takes me to the land of tango and la Patagonia.
Tell me you’ve had chimichurri sauce. If you haven’t, you’re SO missing out. It’s very garlicky. The trick to this is eating chimichurri sauce with friends. Two negatives make a positive, right? 😉 I am using a mixture of lemonand red wine vinegar because I like the taste of lemon. Most people will only use red wine vinegar. That’s traditionally how it’s made, but I’ve had many versions of this sauce. I’ve even had a red chimichurri. More on that later…
You’re going to need lots and lots of fresh parsley and oregano. The Argentinos use this uncooked sauce on grilled meats. Ahhh.. the memories of going to an asado, or “barbecue.” An asado is a total event. Lots of grilled food, wine, kids running around, friends and those who will be your friends after the asado. Talking, remember talking before texting? And the choripán – grilled sausage sandwich topped with chimichurri. Lordy! I’m drooling just thinking about this.
If you’re not into grilled beef, you can eat it with chicken, seafood, veggies, or even just on bread. It’s delicious!
- Put everything in a bowl.
- Mix and enjoy!
Also see my Steak Chimichurri Quesadillas recipe: CLICK HERE