Chimichurri

Chimichurri is synonymous with Argentina's asado culture; it's an herbaceous sauce centered around parsley, thyme, garlic, peppers, vinegar, and oil. There's no single, fixed recipe; variations in the herbs and the acid-oil ratio can result in sharper, milder, or spicier versions.

Mama Ram Chimichurri is an adaptation of the dry mix, designed for easy preparation. The jar contains no oil or vinegar; the consistency, acidity, and density of the sauce are adjusted upon use.

Parsley forms the green, light, and herbaceous base of the mixture. Thyme and oregano impart a drier, more distinct, and slightly resinous aroma.

Basil softens the sharpness of the herbs, adding a sweet, herbal layer. Cibrisa, reminiscent of thyme but with a sharper, slightly peppery character, enhances the herbaceous depth of the blend.

Garlic creates a distinct and appetizing base, while chili flakes add a slight warmth, and black pepper provides a drier, more direct sharpness.

Expect a vibrant, garlicky, herbaceous, slightly spicy, and distinctly aromatic profile. Since the blend contains sea salt, taste it before adding extra salt to your sauce or dish.

• Parsley: Forms the light, green, herbaceous main stem.
• Thyme: Provides a dry, warm, and distinctly Mediterranean herbaceous character.
• Basil: It gives a sweet, slightly aromatic flavor that softens the sharpness of the herbs.
• Thyme: Forms a sharp, dry, and slightly resinous layer.
• Chibrisa: Similar to thyme, but with a more peppery and vibrant herbaceous quality.
• Garlic: Forms the intense and appetizing aromatic base.
• Chili flakes: Provides a controlled level of spiciness and heat.
• Black pepper: Leaves a dry and direct sharpness in the finish.
• Sea salt: Enhances the aroma of herbs and garlic.

Chimichurri first reveals the herbaceous notes of parsley, thyme, and basil. Then, the sharper character of zaatar and chibrisa becomes apparent; the finish leaves a hot, dry, and long trail of garlic, chili flakes, and black pepper.

• Classic Chimichurri Sauce: Mixed with olive oil and red wine vinegar, it can be served alongside grilled meats.
• Beef and Lamb: Can be used as a sauce or marinade in steaks, ribeye, tenderloin, chops, meatballs, and burgers.
• Chicken: It gives grilled, baked, or pan-fried chicken pieces a herbaceous and garlicky character.
• Fish and Seafood: Can be used with grilled fish, shrimp, squid, and octopus.
• Grilled Vegetables: Compatible with eggplant, zucchini, mushrooms, peppers, asparagus, and corn.
• Potatoes: Can be used in baked potatoes, potato salad, and french fries.
• Sandwiches and Wraps: Can be used directly as a sauce in meat, chicken, or vegetable sandwiches.
• Salads: They can be thinned with oil and vinegar to create a potent salad dressing.
• Legumes: Beans, chickpeas, and lentils add a herbaceous vibrancy to salads.
• Pizza and Bread: Can be added to cooked pizza or garlic bread mix.

Chimichurri Sauce Preparation Tips

For approximately four servings of sauce:

• 2 tablespoons of Chimichurri
• 4 tablespoons of olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon of lukewarm water

Mix the ingredients and let them rest for 15–20 minutes to soften the dried herbs. For a more fluid sauce, you can add a little more olive oil; for a more vibrant and tangy result, you can add vinegar.

Since the mixture contains sea salt, add extra salt only after tasting the sauce. Fresh parsley or a few drops of lemon juice can be added if desired, but these are not necessary.

For 500g of meat, chicken, or vegetables, you can mix 1 tablespoon of Chimichurri with 2 tablespoons of oil and 1 tablespoon of vinegar. Marinating meat and chicken in the refrigerator for 1–4 hours , and vegetables for about 30 minutes , is sufficient.

For fish and seafood, use 1–2 teaspoons per 500g; do not leave the vinegar-based marinade on for longer than 15–30 minutes .

Since dried herbs can burn directly over high heat, adding Chimichurri as a sauce after cooking usually gives it a more vibrant flavor. Do not use marinade that has come into contact with raw meat as a serving sauce; prepare a separate amount for serving.