How to prepare an Argentinean Chimichurri sauce

Hello Steemians! Today you are going to learn how to prepare an Argentinean Chimichurri sauce. This uncooked sauce is very important for the Argentinian and Uruguayan cuisine because it is used for the “asado” (grilled meat). It is also a good option for marinating fish and poultry meat.

You will need:

¼ Bell Pepper (green)	¼ Bell Pepper (yellow)
1/4 Bell Pepper (red)	1/2 Onion
1 Tomato	1 Garlic Clove
Oregano (Wild Marjoram)	Parsley
Alcohol Vinegar	Olive Oil
Spicy Red Pepper	1 glass jar
Salt	Pepper

That plant in the flowerpot is my home grown oregano (wild marjoram)

Elaboration:

Finely chop the parsley and garlic clove. Cut the onion, bell peppers and tomato in Brunoise style. The Brunoise cut leaves dices of about 1/16-inches (1 to 2 mm).

You then take a sterilized glass jar (you can use the microwave to sterilize or any other method that you prefer) and put inside the chopped mixture.

Add salt, pepper, oregano, spicy red pepper, olive oil and vinegar. With a long spoon mix all the ingredients until you can see that the mixture is homogeneous. Finally add a little more of olive oil on top and tape the jar.

I am including a pretty long video (put some music in the middle of the video) in case you want to familiarize yourself with the Brunoise knife cut technique. Tina was around to supervise the whole process:

Now you are properly equipped for any barbecue (asado) event!