Chimichurri Sauce

Chimichurri is an easy, simple to make sauce, but one that is very versatile, where you will not regret the gastronomic experience. WARNING: If you put ketchup on everything, this sauce is not for you! 

Chimichurri is said to be originally from Argentina, but it is widely popular in many Latin American cultures and cooking. The sauce is mainly used with grilled meats. However, the flavour profile allows it to be paired with veggies, bread and seafood. It's a favourite when steaks are involved. ​It's tangy, with a smooth, cool heat. Oxymoron? Nope, just pure awesomeness. 
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Recipe
The base of a good chimichurri sauce is parsley. Yes. Simple parsley. Parsley is not just for making tabbouleh or garnishing creamy salads. To make a simple chimichurri sauce, you will need:

• 2 bundles of Island Growers Parsley (available at M.S. Food City, Debe and Southern Meats, San Fernando
• 4 cloves of garlic
• 1/4 teaspoon of red chilli flakes (or more if desired)
• 1/3 cup olive oil 
• 2 tablespoons rice wine vinegar (or white wine vinegar)
• Salt to taste
• 1 teaspoon fresh ground black pepper
• 1 teaspoon paprika 
• 1 sprig of Island Growers mint (optional)
• 1 sprig of Island Growers sage (optional)
• 1/4 teaspoon oregano (optional)

Mince the Island Growers Parsley and garlic using a mini food chopper/processor. If using sage, oregano and mint, add at this point. Mince. Then add oil, vinegar, salt, pepper and paprika. Sauce should be smooth and moist, if dry keep adding olive oil until required consistency. Add salt to taste. Mix properly. Serve with your meals. It can be refrigerated and used next day. 

Pro Tip: Roast the garlic (with skin) on stove top. Remove skin and add to chopper/processor. The roasted garlic gives the sauce a smoky flavour.