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A unique chimichurri sauce that is great on everything! What makes it unique? It is a little thicker than the normal chimichurri with tomato and onion pieces. I have used in on fish, flank steak and chicken. I have even mixed it into classic spaghetti sauce recipes.
Ingredients
- 1 onion, minced
- 1 tomato – peeled, seeded, and minced
- 4 cloves garlic, minced
- ½ cup chopped fresh flat-leaf parsley
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 tablespoon coarse salt
- 1 teaspoon ground black pepper
- ½ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup water
Directions
Step 1
Toss onion, tomato, garlic, parsley, oregano, paprika, salt, and pepper together until evenly combined. Add olive oil, red wine vinegar, and water; stir well to combine. Refrigerate until flavors are blended, 8 hours to 3 days.
Cook’s Note:
For best results prepare 2 to 3 days in advance of use.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 145 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat2g | 10% |
| Sodium725mg | 32% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber2g | 5% |
| Total Sugars2g | |
| Protein1g | |
| Vitamin C11mg | 54% |
| Calcium28mg | 2% |
| Iron1mg | 6% |
| Potassium153mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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