Smoky Chimichurri

A Bold Twist on a Classic Sauce

Introduction

Chimichurri is a staple in Argentine cuisine, traditionally served alongside grilled meats. This smoky version adds a bold twist to the classic, infusing the sauce with a rich, deep flavor that perfectly complements roasted vegetables, grilled steaks, or even fresh bread. The use of charcoal provides an irresistible aroma, making this chimichurri a standout addition to any meal.

Ingredients

• Fresh cilantro, chopped
• Fresh parsley, chopped
• 4 garlic cloves, minced
• 1 small onion, finely chopped
• 1 tbsp smoked paprika
• 1 tsp ground pepper
• 1 tsp salt
• 1 tbsp dried oregano
• Juice of 1 lemon
• 2 tbsp vinegar (apple cider or red wine)
• 1 cup fine olive oil
• 1 small piece of charcoal (for the smoky effect)

Instructions

1. Prepare the Base: In a mixing bowl, combine the cilantro, parsley, garlic, onion, paprika, pepper, salt, and oregano.
2. Add the Liquid Ingredients: Stir in the lemon juice, vinegar, and olive oil. Mix well until the herbs are evenly coated.
3. Infuse with Smoke: Heat the piece of charcoal until it is red hot. Place it in a small heatproof dish and carefully set it inside the bowl of chimichurri. Drizzle a teaspoon of olive oil over the hot charcoal and immediately cover the bowl with a lid or foil. Let it sit for 5-10 minutes to absorb the smoky aroma.
4. Final Touch: Remove the charcoal, stir the sauce, and serve immediately or refrigerate for up to a week.

Tips for Success

• Use fresh herbs for the best flavor.
• Adjust the level of smokiness by varying the charcoal infusion time.
• Let the sauce sit for a few hours before serving to enhance the flavors.

Why This Recipe Works

This smoky chimichurri enhances the traditional herbaceous, tangy flavors with a subtle, earthy depth. The infusion of charcoal smoke adds a unique twist to a beloved classic, making this sauce a memorable companion to your culinary creations.