This fermented chimichurri is a fantastic addition to any dish that contains meat. If you love steak, then love Argentinian and Uruguayan meat, which uses this green condiment on top. Now, let’s replicate this delicious chimichurri at home!
Fermented Chimichurri Is The New Sauce You Must Try!
What exactly is chimichurri?
This sauce or condiment is originally from Latin America, particularly famous in Argentina and Uruguay. It is traditionally made with garlic, parsley, oregano, olive oil, and red wine vinegar. Depending on the geographic locations, chimichurri may have more or less ingredients.
Chimichurri is a condiment, used as a topping for steak, chicken, and other meats. Use it as a dip for baked goods, like empanadas or bread.
Firstly, prepare this fermented chimichurri with parsley, basil, cilantro, oregano, garlic cloves, onion, jalapeño, black pepper, lemon juice, olive oil, red wine vinegar, and salt. Exchange some of these for things like powdered garlic, dry cilantro, dry parsley, shallots, lime juice, and white wine vinegar, if needed.
Above all, if you want your chimichurri to feel and taste like the real deal, blend everything in a blender or food processor. But do not overdo it; simply chop things up.
Most importantly, allow the chopped ingredients to sit in a bowl with the rest of the spices to rest for about 20 minutes. Pour this mix into glass jars and pour the brine over it.
The fermentation process is the hardest part, because it takes a long time. I usually leave my jars to ferment for about one week to 10 days. I recommend you check everything often and make sure the paste continues submerged under the brine.
So, after the fermentation process is done, add the red wine vinegar and blend everything into a paste.
Serve the chimichurri with a bit of olive oil and enjoy for various months at a time!
A bunch of parsley leaves
A bunch of basil leaves
A bunch of fresh cilantro
A bunch of oregano, stems removed
4 cloves garlic
1/2 medium onion
1 medium jalapeno
1/2 tsp ground blackpepper
1 tsp fresh lemon juice
1 tbsp extra virgin olive oil
1 tsp red wine vinegar
1 cup (240 ml) distilled water
1 tbsp salt
- Chop the parsley, basil, oregano, onion, garlic, and jalapeno finely. Or blend them in a food processor, but do not puree, as that will be done in the final step.
- Place chopped ingredients in a bowl and sprinkle with salt. Mix them well so the paste absorbs the salt.
- Let mixture sit for 15 – 20 minutes until the ingredients release enough brine.
- Pack ingredients into pre-sterilized jars and pour in brine.
- Ensure herbs are covered entirely with brine. If you need more brine, you can create more by mixing 2 tsp of salt with a cup of water.
- Put weight over herbs to keep them submerged in the brine. Cover with airtight lid.
- Place in a clean dry spot in your kitchen and allow to ferment for 7-10 days.
- Check every once in a while to make sure the herbs are still submerged in brine.
- Strain liquid to separate the herbs from the brine.
- Collect liquid and keep a quarter of the brine aside to use later.
- Blend fermented herbs and red wine vinegar in a food processor until it becomes paste.
- To get a stronger flavor and umami taste, leave the chimichurri to ferment for 7 – 10 days. Taste and let it ferment until the desired flavor is reached.
- Add olive oil to a small batch when it is ready for consumption. Do not add the olive oil while storing as it can ruin the taste, consistency, texture, and shelf life of of the chimichurri.
- To get a stronger flavor and the umami taste, leave it to ferment for up to 10 days, or until it reaches the desired flavor.
- Do not add olive oil while storing the chimichurri as it can ruin the condiment. Add it to a small batch that is taken out for consumption. Olive oil is high in fat content and can spoil the chimichurri.
- The red wine vinegar not only adds a tangy taste, but also increases the shelf-life of the chimichurri.
- Keep condiment refrigerated for prolonged use.