OX’S CHIMICHURRI

11/2 cup minced yellow onion

1/2 cup chopped fresh flat-leaf parsley leaves

1 tablespoon chopped fresh oregano

1 teaspoon finely grated or minced garlic

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

1 cup extra-virgin olive oil

1/2 cup red wine vinegar

In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, black pepper, and red pepper. Add the oil and vinegar and mix well. Store covered for a couple of days and use before the herbs start to turn brown.

Greg Denton and Gabrielle Quiñónez Denton

When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs, sometimes speckled with dried red peppers, green onions, or garlic, chimichurri is the iconic sauce of the parrilla culture, delivering a welcome bolt of bright, sharp, herbaceous saltiness and acidity that takes fire-cooked foods to new heights.

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