The Ultimate Chimichurri Recipe

Ingredients

• as needed Red Bell Pepper (seeded and roughly chopped)
• as needed Parsley (fresh, roughly chopped)
• as needed Jalapeño (seeded, finely diced (adjust heat to taste))
• as needed Red Onion (peeled and finely chopped)
• as needed White Onion (peeled and finely chopped)
• as needed Cilantro (fresh, roughly chopped)
• as needed Green Onions (thinly sliced)
• as needed Garlic (minced)
• as needed Red Pepper Flakes (for heat, adjust to taste)
• as needed Oregano (dried or fresh)
• as needed Salt (good quality kosher or sea salt)
• as needed Bay Leaves (2–3 leaves)
• as needed Olive Oil (extra‑virgin preferred)
• as needed White Wine Vinegar (adds acidity)
• as needed Natural Lump Coal (100% natural) (small piece, lit until glowing)

Instructions

1. Combine Fresh Ingredients

   Wash, peel, and finely chop all fresh vegetables and herbs (red bell pepper, parsley, jalapeño, red onion, white onion, cilantro, green onions, garlic). Add them to the mason jar together with red pepper flakes, oregano, salt, and bay leaves.

   Time: PT5M

2. Add Acid and Oil

   Pour olive oil and white wine vinegar over the chopped ingredients in the jar. The oil should just cover the solids; add more if needed.

   Time: PT2M

3. Coal Infusion

   Light a small piece of 100% natural lump coal until it’s glowing red. Using tongs, carefully drop the hot coal into the sealed mason jar. Close the lid tightly, shake the jar vigorously, then flip it upside down and set it on its side for at least 3 hours to let the smoke infuse the sauce.

   Time: PT3H

4. Finish and Serve

   After the infusion period, use tongs to remove the coal (it will be hot). Give the jar a final shake, taste, and adjust salt or vinegar if needed. Serve the chimichurri with grilled steak, chicken, roasted vegetables, or as a dip.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

0g

Carbohydrates

2g

Fat

8g

Fiber

1g