Laylita’s recipes

I wanted to make a chimichurri sauce with a different consistency than the previous blended chimichurri, and once I started making it I decided to also change the flavor a little bit by replacing white wine vinegar with balsamic vinegar, using more oregano than parsley – which when I think of a chimichurri sauce the first thing that comes to my mind is oregano, thanks to Argentinean neighbors in Ecuador -, and also added some chopped green onions. I really liked this sauce, Nicolas (the sometimes picky husband), thought it was great except for the balsamic vinegar, but lately he doesn’t like balsamic vinegar, so if you do you’ll probably enjoy this sauce. Same warning as for the previous chimichurri sauce: be careful as mixing garlic and oil can produce dangerous toxins, so this sauce should not be left at room temperature and should be consumed the same day.

Ingredients:

3 tbs finely chopped fresh oregano

2 tbs finely chopped parsley

4 garlic cloves, minced

2 tbs balsamic vinegar

5 tbs olive oil

1 tsp chili powder

3 tbs finely chopped scallions or green onions

Salt and pepper to taste

Preparation:

Combine all of the ingredients in a jar or container with a tight lid, shake well.

Refrigerate until ready to use (but use the same day).

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