Chimichuri is a South American salsa served with Asado (barbecued meat) and grilled meats.
1 lb. Chopped Parsley
1 head Chopped Garlic
1/2 teaspoon Dry Thyme
1 teaspoon Dry Oregano
3 teaspoon Sweet Paprika
1/2 teaspoon Ground Cayenne pepper
2 teaspoon Sugar
Vinegar – enough to cover
4 ounce Oil (not Olive oil)
Chop the Parsley and the Garlic. Do not make a paste of it. Put the mixture in a Glass Jar, add all the herbs, Sugar and Vinegar. Mix well. Add the Oil (a thin layer of Oil should be on top of the Chimichuri, cover the Jar and leave outside the Fridge for about 3-4 Days. Taste and fix seasoning. Put it in the Fridge !! and use it (both the Juice and the Parsley mixture on barbecued meats).
The Flavor of the Chimichuri will get better after 2 weeks.