The Nyama Choma Sauce to Serve at your next Barbeque

Amanda Gicharu Kemoli

Amanda is an Award-winning Amateur Chef. She runs a thriving catering business and blogs at www.amandas-kitchen.com

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The perfect Chimichurri sauce recipe goes well on grilled meats – a definite yes on some succulent nyam chom.

It is a tangy brightly colored sauce with herbs, garlic, and vinegar. In Argentina, they always serve meat with a side of chimichurri.  This sauce must be prepared at least an hour before serving.

 

Argentine Chimichurri Sauce

 

Level: Easy

Preparation Time: 5 minutes

Cook Time: 0 minutes

Servings: Makes about 1 cup

 

Equipment required:

  • Blender
  • Rubber Spatula or Flat Wooden Spoon
  • Small Bowl

 

Ingredients:

  • 1 cup finely chopped fresh flat-leaf parsley leaves
  • 2 Tbsp. fresh oregano, or dried oregano as a substitute
  • 2 Tbsp. minced garlic
  • 1 to 2 tsp. crushed red pepper flakes
  • 3 Tbsp. red wine vinegar
  • 1/2 cup olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper

 

sauce

 

Directions:

  1. Put parsley, oregano, garlic, red pepper flakes, and vinegar into a blender or food processor and process until it becomes a coarse paste.
  2. Use a rubber spatula to scrape mixture into a bowl or other container.
  3. Stir in olive oil; add salt and pepper.

 

Let sit for at least 1 hour before serving.

 

Here is your perfect chance to wow your guests at that barbeque you are planning to have over the weekend!

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