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How to Make Chimichurri Sauce

Chimichurri Sauce

Sauces are awesome for adding flavor and vibrance to food. Chimichurri sauce is exceptionally good for your roasts and choma (BBQ). It is just as awesome with chicken or fish dishes. You may use chimichurri sauce as a marinade too. It is flavorful, colorful and vibrant.

For this chimichurri sauce recipe, I substituted red wine vinegar with apple cider vinegar. I also used white onion and not shallots (red onion). If you do chose to use the red onions, soak them in salty water for about 10 minutes first, to reduce its bite 🙂


  1. 1 cup coriander
  2. 3 cloves of crushed garlic
  3. 2 table spoons of Olive oil
  4. 1 table spoons of apple cider vinegar
  5. 1 small white onion
  6. 1/2 teaspoon of oregano
  7. 1/2 a tea spoon of red chilli flakes (optional)
  8. Juice of 1 lemon


Blitz the onion, coriander, garlic and oregano in a blender. You can also opt to chop them up finely but, I recommend the blitz 😉

Add the olive oil, apple cider vinegar and lemon juice and pulse or mix together. You may season with red chilli flakes (optional).




6 thoughts on “How to Make Chimichurri Sauce

  1. Thanks for the recipe!

    1. Karibu sana!Welcome!

  2. […] with a dash of Chimichurri sauce or some ukwaju […]

  3. Exceptionally good

    1. Thanks a lot Janet.

  4. […] Vinegar softens the meat fibers. While it draws out the liquid in the meat, it also changes the texture of the meat. So make sure you baste the meat regularly while you grill. Find the recipe for the Chimichurri sauce here. […]

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