Chimichurri, the ubiquitous condiment made from garlic, oregano, parsley, chilli, vinegar and oil, that we’ve encountered in the entire city. And the chimichurri too is something you must try – no two versions are ever the same. Chimichurri is usually a secret family recipe –  so don’t be surprised if people don’t tell you! 

1 bunch of parsley  | 5 garlic cloves  | 2 tsp of dried oregano  | 1/2 tsp of chilli flakes  | pinch of cayenne pepper | 2/3 olive oil  | 1 tbs red wine vinegar  | salt 

Chimichurri is a popular accompaniment for grilled meats in Argentina and other parts of South America. 

Give the parsley a good rinse and then twist off the thicker, bottom portion of the stems and discard. Finely dice the parsley, you’ll end up with approximately 1 cup of chopped parsley.

Mix well and take a taste for seasoning. This is the traditional version of chimichurri; adding spice is optional.

Add 1/2 teaspoon chili powder and a pinch of cayenne. Combine well and take a taste, adding more heat if necessary.