In Argentina, when huge sides of lamb were roasted over an open fire, this piquant sauce came with our portion. A request for mint sauce was treated with scorn. Now we realise this simple concoction is not only good with lamb (better than mint is debatable still) but is excellent especially with salmon, thank you Jane for that, and also a grilled steak. I would eat it on baked potatoes too, almost anything.
Chimichurri
1 red chilli chopped finely
2 cloves garlic, chopped finely
1 bunch of flat leaf parsley, stalks included, finely chopped
1 tsp dried oregano
2 tsps red wine vinegar
100 ml extra virgin olive oil
Mix it together to make a spoonable but thick mixture - add salt and pepper. Leave to marinate in the fridge for a few hours if you have the time.
Chimichurri
1 red chilli chopped finely
2 cloves garlic, chopped finely
1 bunch of flat leaf parsley, stalks included, finely chopped
1 tsp dried oregano
2 tsps red wine vinegar
100 ml extra virgin olive oil
Mix it together to make a spoonable but thick mixture - add salt and pepper. Leave to marinate in the fridge for a few hours if you have the time.
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