Chimichurri Rogo

If you're looking for a fresh, zesty sauce to bring some punch to your next BBQ or grilled meal, a Chimichurri Rogo is the way to go. This simple mix of fresh herbs, garlic, vinegar, and spices is the perfect complement to steaks, chicken, or even veggies. It’s a great way to take your meal from good to great with just a drizzle.

What you need

2 tablespoons lemon juice

2 tablespoons red wine vinegar

1 tomato, diced

1 red bell pepper, diced

1/2 cup red onion, diced

1/2 cup green onion, sliced

3 cloves fresh garlic

1/2 cup fresh parsley

1/2 cup fresh cilantro

1 Tbsp dried oregano

1/4–1/2 teaspoon sea salt

1/3 cup olive oil

What to do

1. In a food processor, combine the lemon juice, red wine vinegar, tomato, red bell pepper, red onion, green onion, garlic, parsley, cilantro, oregano, and sea salt.

2. Pulse on low for a few seconds until the ingredients are well mixed.

3. With the processor still on low, slowly drizzle in the olive oil. If the mixture starts to clog the blades, increase the speed slightly and continue adding olive oil.

4. The goal is to combine everything without puréeing it—keep it chunky.

5. Garnish with coarse black pepper and refrigerate in an airtight container for 1-2 days to let the flavours develop.

Serve with grilled meats, roasted veggies, or as a dip for bread. It adds a zesty kick to any dish