I first had chimichurri at an Argentinean Steak House in the Canary Wharf district of London. When I got home I had a friend help me figure out how to make it for myself. This is the recipe she came up with. Chimichurrri is traditionally a condiment for beef or other meat but it is also wonderful on bread or toast as an appetizer.
- NOTE: the number of peppers, onions and tomatoes you use is based on how thick you would like the Chimichurri to be. The amounts, however, need to be equal.
- Mix all ingredients together.
- Refrigerate at least 12 hours before serving.
- Store leftovers in refrigerator.