Champagne Vinegar Chimichurri

Contributed by Jennifer Rubell

ACTIVE:

TOTAL TIME:

SERVINGS: MAKES 3 CUPS

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In South America, chimichurri (which varies by country, but always includes parsley, garlic, olive oil and salt) is usually served with grilled meats. Here, Jennifer Rubell pairs it with seafood and lightens it by adding Champagne vinegar.

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Recipe: Champagne Vinegar Chimichurri

FAST
HEALTHY
MAKE-AHEAD
VEGETARIAN

Ingredients

1 cup finely chopped flat-leaf parsley
1/2 cup finely chopped cilantro leaves
1/4 cup plus 2 tablespoons Champagne vinegar
2 teaspoons minced garlic
1 teaspoon crumbled dry oregano
1 teaspoon ancho chile powder
2 cups extra-virgin olive oil
Salt and freshly ground pepper

In a bowl, combine the parsley, cilantro, vinegar, garlic, oregano and ancho powder; let stand for 10 minutes. Stir in the olive oil; season with salt and pepper.

Make Ahead The chimichurri can be refrigerated for 2 days. Bring to room temperature before serving.

From Cool Miami Pool Party
Published May 2002

Champagne Vinegar Chimichurri

Recipe: Champagne Vinegar Chimichurri

Ingredients

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