COOKING AT HOME: What is Chimichurri

Chimichurri was born in Argentina and Uruguay, it is a mixture of oil, vinegar, garlic and herbs, and often used as a condiment (a delicious topping to skirt or flap steak). Chimichurri can also serve as a marinade.

I've never had chimichurri I didn't like, and also, it's pretty fun to make because you pick the herb or herbs you desire, and add as little or as much garlic and vinegar that suits your tastes buds. I love acidity and garlic therefore lean-in heavy with both ingredients. I do add one other ingredient that gives chimichurri a bit of zing and added 'what's that flavor?' hum on my tongue — Dijon mustard.

Below is the chimichurri I make. But, feel free to have fun with it and add your favorite herbs. Adjust the recipe to yourself and dial up or down on the ingredients.

What you need...

1/2 Cup olive oil

3 Tablespoon red wine vinegar

1/2 Cup finely chopped parsley

1/4 Cup finely chopped cilantro

2 Large cloves of garlic pressed

1 Tsp of dijon mustard

1-2 Small red chilies, deseeded and finely chopped

3/4 Tsp dried oregano

1 Large pinch of salt

Pepper to taste

What you need to do....

1. Put everything in a jar. 

2. Mix.

3. Taste. Do you want more spice? Does it need more acidity? — You know what to do. If the mixture feels to thick for you and you want it to be more runny, add a bit more olive oil.

4. When it tastes right. Put the lid on the jar and let it sit for a few hours before using as a condiment/addition to meat. If you end up refrigerating it (as you should after a few hours) let it come to room temperature before using.