Ingredients:
4 dried, medium hot chilli peppers
8 cloves of garlic
2 large onions
4 bunches flat parsley
1 tablespoon salt
4 tablespoons vinegar
4 tablespoon oil
| | Instructions:
Grind the chilli peppers in a mortar. Peel the onions and garlic and chop them finely. Wash the parsley, pat it dry and chop it finely. Put everything into a bowl with salt. Boil the vinegar with 6 tablespoons of water and add the chopped ingredients immediately. Add the oil, stirring constantly.
Allow the sauce to rest for a week in sealed screw top jars or bottles.
Tip: The sauce can be kept in the fridge for several weeks. The chimichurri sauce tastes particularly good and flavoursome when it has been prepared a few days in advance.
|
