Buffet on Table: Week 3 — Condiments from Countries
Day 12: Argentina — Chimichurri Sauce
After 1 week of Combo meals and a week of Indian states, we continue our Buffet on Table marathon with Condiments from around the world as the theme for the week. When the themes were being finalized I wasn’t really clear what a ‘condiment’ is. Chutneys and jams were the only condiments I knew and wasn’t really sure if I would be able to find a week worth of condiment recipes from around the world to post.
I searched the internet and cookbooks with more clarity and found some delicious condiments from around the world. First up is this vibrant green sauce from Argentina called ‘Chimichurri‘. It is generally used for grilled meat and is originally from the Rio de la Plata, Argentina. It is made of finely chopped parsely, garlic, olive oil and white vinegar.
Chimichurri is a quite strong sauce, cut back on the garlic and/ or the red pepper. Fresh parsley keeps everything in perspective. This recipe is from ‘The Best Recipes from the World‘ by Mark Bittman. If you want ideas of what to do with Chimichurri sauce, then check here.
Recipe from here:
- 1 cup Parsley leaves, finely chopped
- 3 tbsps Lemon juice Fresh
- 2 cloves Garlic , finely chopped
- 1 tsp Red pepper Hot flakes (or to taste)
- ¼ cup Extra virgin Olive oil
- to taste Salt
- Combine the parsley, olive oil, garlic, lemon juice and red pepper in a bowl and stir to combine.
- Season with salt and add more red pepper if desired.
- Serve within a few hours; do not refrigerate.