Smoked Chimichurri
This Smoked Chimichurri is bright, herby, garlicky, and infused with subtle smokiness, making it the perfect topping on any grilled protein
Servings: 10 people
Ingredients
- 1/2 cup Chopped parsley
- 1/2 cup Chopped cilantro
- 4-6 cloves Garlic
- 1 tsp Crushed red pepper flakes
- 1/2 tbsp Salt
- 1/2 tbsp Dried oregano
- 3 tbsp Red wine vinegar
- 1 cup Olive oil
Instructions
- Chop up the cilantro and parsley and add to a mason jar.
- Next, chop up the garlic. Add it to the parsley and cilantro along with the remaining ingredients. Mix it all together with a spoon.
- While the grill is preheating, add a few wood chunks to the hot coals.
- remove a small piece and drop it into the mason jar with the remaining ingredients. Close shut.
- Top over grilled steak, chicken, fish, pork or veggies. Enjoy!
Notes
- Use olive oil instead of extra virgin olive oil. It has a milder and more neutral flavor.
- Chop everything by hand instead of using a food processor. The chimichurri will have a much better texture.
- Remove any thick stems from the parsley as they can be bitter.
- After mixing everything together, adjust the heat, salt and tanginess to your liking:
- Salt - add more salt
- Tanginess - add more red wine vinegar
- Heat - add more crushed red peppers
- Store in the refrigerator for up to 5 days.
- Instead of hot wooden chunks, you can use liquid smoke.
Nutrition
Calories: 196kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 355mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 370IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 0.5mg
