You didn’t think chimichurri sauce could get much better, right? Try adding soft, umami-rich black garlic and you might change your mind. Of course, the classic Argentinian sauce is perfect as it is but if you want to add a little twist then try making it with on elf my favourite ingredients.
Black garlic adds a sweetness, almost like a sticky balsamic-vinegar touch – it’s delicious. If you don’t have black garlic, simply replace it with fresh garlic cloves or a little less as fresh garlic is a lot punchier. Of course it won’t last be the same but it will still be completely delicious. Use it as a marinade for meat and fish or slather it over barbecued meat, fish and veggies.
Black Garlic Chimichurri Sauce
Course: SaucesCuisine: ArgentinianDifficulty: Easy2
cups10
minutesBlack garlic adds a sweetness, almost like a sticky balsamic-vinegar touch to this classic Argentinian sauce – it’s delicious.
Ingredients
1 large shallot, finely diced
1 red jalapeño, deseeded & finely chopped
1/2 cup red wine vinegar
1 tsp sea salt
5 black garlic cloves (or 3-4 fresh cloves)
1/2 cup coriander, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 tbsp dried oregano
3/4 cup extra-virgin olive oil
Directions
- Combine the shallot, chillies, red wine vinegar and sea salt in a bowl. Squeeze the black garlic out of it’s skin and mix with the ingredients in the bowl.
- Stir in the fresh and dry herbs then whisk in the oil using a fork. Taste for seasoning and add more salt if you think it needs it.
