Olive Chimichurri Del Campo Recipe - Modern Farmer

Olive Chimichurri Del Campo Recipe

Victor Albisu includes Spanish olives and chilies in his spicier version of Argentine chimichurri, which can be made up to 12 hours in advance.

olive chimichurri del campo
Cedric Angeles

Serves 8

2 medium yellow onions, finely diced
1 red bell pepper, cored, seeded, finely diced
5 bunches fresh flat-leaf parsley, finely chopped
1 bunch fresh cilantro, finely chopped
½ cup Spanish olives, finely diced
3 tablespoons Burnt Onion Jam (below) or more to taste
3 red Fresno peppers or jalapeños, finely diced
4 cloves garlic, finely minced
1 tablespoon dried oregano
½ cup red wine vinegar
½ cup extra-virgin olive oil
Salt and freshly ground black pepper

Burnt Onion Jam:
On a hot grill or in the broiler, cook 2 large red onions, sliced into ¼-inch-thick rings, until completely charred and blackened, about 8 minutes. Chop, then mash burnt onions, gradually adding ½ cup balsamic vinegar in small amounts, until a fine paste forms.

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