Ever since I went to Barcelona last summer (how was that last summer already?) I have wanted to make Chimmi Churri Sauce. This wonderful sauce takes less than 5 minutes to put together and will liven up any dish to level awesome!
Traditionally from Argentina, chimmi churri sauce is a chunky, herb based sauce normally used to top meat, but it’s a great topping for ANYTHING. In Spain, it was often served to us on top of fried potatoes which was just… *DROOL*. That recipe is HAPPENING soon, don’t worry.
I think my favourite thing about this chimmi churri sauce is just how quick it is. It’s literally ready in 5 minutes or less, all you have to do is chop up the herbs, onion and chilli, and you’re good to go. By finely chopping the herbs, you allow them to release all the wonderful flavour from inside the leaves, creating a much more powerful flavour.
It’s customisable too. I chose to take out the seeds and veins in my chilli so that the sauce had some heat but not too much, but if you like things a bit more fiery, go ahead and leave them in, or use a hotter chilli! This is your sauce.
There’s a savoury yoghurt salad recipe coming on Friday which uses this sauce… I can’t wait to share it with you!
Five Minute Chimmi Churri Sauce
Makes 1.5 Cups
This Five Minute Chimmi Churri Sauce is ready in a flash and is the PERFECT topping for anything! Zingy and fresh, your meals will not be boring with a dollop of this on top!
Large Bunch Fresh Parley (about 1/2 cup finely chopped),
2 Tablespoons Fresh Oregano, finely chopped,
5 Cloves Garlic, minced,
1 Spring Onion, finely chopped,
1 Medium Red Chilli, deseeded and deveined, finely chopped,
1/2 cup Olive Oil,
2 Tablespoons Red Wine Vinegar,
Spritz of Lime Juice,
Salt and Pepper to taste.
1. Finely chop all the herbs, the chilli and the spring onion and combine with the other ingredients in a sealed container. Shake well to combine.
Notes: Store in an airtight container for up to 1 week. The flavours will develop if the dressing is left to marinate for a few hours.