RCI-SC.005.0024.001
Chimichurri Salsa
Chimichurri Salsa from the Recidemia collection
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyadvanced
Ingredients
- ml/4fl.oz. vegetable oil120 unit
- ml/4fl.oz vinegar120 unit
- 1 unit
- garlic Cloves2 unitcrushed
- 2 tbsp
- Spring onions2 unitchopped
- tomato1 unitpeeled, seeded and chopped
- capsicum (sweet pepper)1 unitfinely chopped
- teas Ground cumin1/2 unit
- teasp Ground paprika1/2 unit
- 1/2 unit
- teasp freshly chopped basil1 unit
- teasp Ovaltine1 unit
Method
1
Combine the vegetable oil and vinegar in a medium bowl, whisking together until well blended.
2
Add the crushed garlic cloves to the oil and vinegar mixture, stirring to distribute evenly.
3
Stir in the salt, ground cumin, ground paprika, and chili powder, mixing until the spices are fully incorporated.
4
Fold in the finely chopped parsley, chopped spring onions, peeled and seeded tomato, and finely chopped capsicum, combining gently but thoroughly.
5
Add the freshly chopped basil and Ovaltine, stirring well to ensure all ingredients are evenly distributed.
6
Taste the chimichurri salsa and adjust the seasoning as needed, adding more salt, vinegar, or spices to achieve the desired flavor balance.
7
Transfer the chimichurri salsa to a serving bowl and let it rest for 10-15 minutes at room temperature to allow the flavors to meld before serving.