Chimichurri à la Kochwille

Ingredients for 1 servings:

• 2 m.-large onion(s), red
• 2 large white onions (not vegetable onions)
• n. B. shallot(s), approx. 2 – 3
• 2 garlic bulbs (Germidour garlic)
• 2 garlic cloves
• ½ bell pepper(s), green
• ½ bell pepper(s), yellow
• 4 tomatoes, fresh, egg-sized
• 4 m.-sized tomatoes, dried, with or without oil
• 2 tbsp tomato paste
• 1 ½ tsp paprika powder, sweet and hot mixed
• n. B. Italian herbs, dried, about 3 – 4 tbsp, e.g. oregano, thyme, marjoram, rosemary, basil
• 125 ml rapeseed oil
• 125 ml olive oil
• 1 pinch(s) of sugar
• Sea salt, coarse
• Peppercorns, colorful
• Herbs, fresh (parsley, chives, coriander, basil), or frozen 8-herb mix

Instructions

Working time approx. 45 minutes; Rest period approx. 2 days; Total time approx. 2 days 45 minutes

tastes good on toast or with hearty meat dishes

Wash the peppers and tomatoes. Peel and roughly chop the onions, shallots, and garlic. Finely chop everything with a sharp knife or, for example, a Tupperware Happy Chef or a Zyliss Zick-Zick and place it in a bowl. Using a whisk or immersion blender, carefully mix the tomato paste and both oils together well. Using a mortar and pestle, first roughly crush the dried herbs, peppercorns, and sea salt, then grind them a little more finely—but not too finely, so as not to create dust. Mix with the paprika and add a pinch of sugar. Add the ground ingredients to the bowl, mix everything roughly, and then slowly pour in the tomato paste and oil. Mix everything well again with a large spoon. Add fresh or frozen herbs to taste and fold them in carefully. Refrigerate the finished chimichurri and let it sit for at least 2 to 3 days. It’s delicious right out of the box (I can’t resist trying it right away), but if you have enough patience, it’s definitely worth it. I’ve recreated it based on an Argentinian restaurant’s recipe and perfected it through several attempts.