Ingredients
| 2 jalapeños | |
| 4 bay leaves | |
| 2 tablespoons dried oregano | |
| 1 cup champagne vinegar | |
| 1 tablespoon flaky salt | |
| 1 tablespoon soy sauce | |
| 1 teaspoon fish sauce | |
| ½ cup thinly sliced mint | |
| ½ cup chopped flat-leafed parsley | |
| ½ cup chopped coriander | |
| ½ cup chopped oregano | |
| ½ cup chopped chives |
My chef friend Paulo Airaudo gave me a lesson in chimichurri, back in the day. He says his family would do this in the same fashion as having a ‘mother’ for making bread, using a bit of the last batch and looping through every iteration they made.
View the recipe collection here
Instructions
| 1. | Put the jalapeños, bay leaves, dried oregano, vinegar, salt, soy sauce and fish sauce in a blender and blend until very fine. |
| 2. | Put into a bowl and mix in the herbs. |
| 3. | Any extra sauce will keep in a jar for around 4 weeks: add a little oil to seal in the herbs and the flavour. |
Recipes & food styling Matt Lambert / Photography Josh Griggs
Leave a Reply