Easy Ecuadorian Chimichurri Sauce Recipe

Ingredients For Homemade Ecuadorian Chimichurri Sauce:

• 1/2 cup of parsley (finely chopped) or cilantro
• 1/2 cup of extra virgin olive oil or vegetable oil
• 3 garlic cloves crushed
• 2 teaspoons dried oregano or 3 tablespoons fresh oregano finely chopped
• 1/2 teaspoon of dried basil or thyme (optional)
• 1/4 cup of white onions or green onions cut into small pieces
• 1 teaspoon of dried chili pepper or one fresh red chili pepper chopped into small pieces, remove seeds.
• 1/2 teaspoon ground black pepper
• 2 tablespoons white or red vinegar
• 2 tablespoons of fresh lime or lemon juice
• 1/2 teaspoon sea salt 

How to Make Chimichurri Sauce?

1. In a medium-size bowl, add all the ingredients and mix until well combined.
2. If you want the Chimichurri saucier, add the parsley, onion, garlic, chili pepper, oregano, black pepper, lemon juice, and vinegar into a food processor and pulse a few seconds. Transfer the mixture into a bowl or jar and add the olive oil and mix until well incorporated.
3. Cover the bowl with cling wrap or transfer to a jar and refrigerate until ready to use. Will keep for up to 5 days refrigerated.

Easy Ecuadorian Chimichurri Sauce Recipe

Chimichurri sauce is a popular Argentinean green sauce that is used throughout South America. This is a twist on a traditional Argentinean chimichurri sauce. This easy Ecuadorian chimichurri sauce recipe is simple. Made with parsley, garlic, oregano, white wine, onion, red pepper, vinegar, and oil.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Sauces and Condiments, Vegan

Cuisine Argentinian, Ecuadorian

Servings 3 Tablespoons

Calories 30 kcal

Ingredients

  

• 1/2 cup of parsley finely chopped or cilantro
• 1/2 cup of extra virgin olive oil or vegetable oil
• 3 garlic cloves crushed
• 2 teaspoons dried oregano or 3 tablespoons fresh oregano finely chopped
• 1/2 teaspoon of dried basil or thyme optional
• 1/4 cup of white onions or green onions cut into small pieces
• 1 teaspoon of dried chili pepper or one fresh red chili pepper chopped into small pieces remove seeds.
• 1/2 teaspoon ground black pepper
• 2 tablespoons white or red vinegar
• 2 tablespoons of fresh lime or lemon juice
• 1/2 teaspoon sea salt

Instructions

 

• In a medium-size bowl, add all the ingredients and mix until well combined.
• If you want the Chimichurri saucier, add the parsley, onion, garlic, chili pepper, oregano, black pepper, lemon juice, and vinegar into a food processor and pulse a few seconds. Transfer the mixture into a bowl or jar and add the olive oil and mix until well incorporated.
• Cover the bowl with cling wrap or transfer to a jar and refrigerate until ready to use. Will keep for up to 5 days refrigerated.

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