1 tablespoon of coarse salt, 3 cloves of garlic, 2 tablespoons of oregano, 2 tablespoon of ground chili pepper, white vinegar and olive oil.
Boil a cup of water in a pan, add a tablespoon of salt and stir until the salt’s dissolved, then turn off the heat and allow to cool to room temperature. That’s the first step done: you’ve got your brine.
Finely (very finely!) chop three cloves of garlic, two tablespoons of oregano and two of ground chili pepper, and toss the lot into a bowl.
With a great deal of patience, mix the garlic, oregano and chili, then slowly add the vinegar and olive oil. Once you’ve achieved a uniform consistency add the sauce to the brine.
Transfer your “chimi” to an airtight container, wrap the container in foil, and, in appreciation of the joy to come, leave it in the fridge for 24 hours.
That’s it, you’ve made your first batch of chimichurri. Go wild with this ideal accompaniment to meat and throw it over your choripanes, bondiolas and anything else that tempts you.
Learn more about Porteño gastronomy.