Pollos own “Chimi Churri”. Your barbecue will never be the same!
Recipe for the best Argentine Chimi churri
3 tbsp of dried oregano
3 tbsp of dehydrated parsley
1 tbsp of dehydrated garlic
1 tbsp ground chili
½ tbsp of salt
200cm3 oil (preferably not olive oil)
4 tbsp of red wine vinegar or apple.
2 bay leaves
Elaboration step by step:
- In a bowl place the parsley, the dehydrated ground chili, the dehydrated oregano, the garlic and the two leaves of laurels. Mix well and add a little hot water until it covers the dry ingredients and let it hydrate for a few minutes.
- Then add the vinegar of red wine or apple, salt and oil and stir again.
- Place the preparation inside a glass jar, cover the container and let it rest in the refrigerator for 7 days before using it to increase its flavors.
A classic for argentine bbq, steaks and chicken. Hope you enjoy it. Cheers!