Chimichurri is such a delicious sauce. The bold flavors of oregano, garlic, and hot peppers come together with rich olive oil to create quite the taste experience. You can serve this Argentinian specialty on anything from grilled meats to salads, but it does have a shortcoming: it's runny. Classic chimichurri sauce is more like a salad dressing, which makes it a bit hard to use as a dip for items like French fries.
Thankfully, you can make a thicker chimichurri that's better suited for dipping. It has all of the flavors of traditional chimichurri but isn't so loose. Follow the recipe below.
- 1/2 cup olive oil
- 1/4 cup water
- 2 tablespoons red wine vinegar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 2 cloves garlic
- 1 red chile pepper or jalapeno pepper
- 1/4 cup fresh oregano leaves
- 2 tablespoons fresh parsley leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Combine the water, vinegar, lemon juice, and cornstarch in a small saucepan. Turn the heat to low, and heat the mixture until it is simmering. Continue simmering for about 30 - 60 seconds, or until the mixture thickens up considerably. It will be thicker than you think you want your dip, but don't worry, adding the other ingredients will loosen it back up a bit. Let this mixture cool to room temperature, which will take about 30 minutes.
Place the oregano leaves, parsley, jalapeno pepper, and garlic in the bowl of a food processor. If you have a small food processor, you may want to chop the garlic and peppers up a bit. Remove the jalapeno seeds if you don't want your chimichurri to be too hot, or leave them in for spicier chimichurri.
Add the cooked mixture to the herbs and garlic. Pulse in the food processor a few times, and then process until the mixture looks moderately smooth. Start to drizzle in the olive oil while continuing to process. The mixture should come together in a dip-like consistency.
Add the salt and pepper, and pulse a few more times. Taste, and add additional salt and pepper if needed. Scoop the mixture into a glass bowl, and let it rest for 20 minutes before serving. This allows the flavors to meld and develop.
This chimichurri dip is best when used the day it is made, but leftovers can definitely be kept in the fridge and served in the next day or two.
If you don't want to make your own chimichurri dipping sauce, talk to a food supplier in your area.Share