When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs, sometimes speckled with dried red peppers, green onions, or garlic, chimichurri is the iconic sauce of the parrilla culture, delivering a welcome bolt of bright, sharp, herbaceous saltiness and acidity that takes fire-cooked foods to new heights.

Ingredients

　　½ cup minced yellow onion

　　½ cup chopped fresh flat-leaf parsley leaves

　　1 tablespoon chopped fresh oregano

　　1 teaspoon finely grated or minced garlic

　　1½ teaspoons kosher salt

　　1 teaspoon freshly ground black pepper

　　½ teaspoon red pepper flakes

　　1 cup extra-virgin olive oil

　　½ cup red wine vinegar

　　In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, black pepper, and red pepper. Add the oil and vinegar and mix well. Store covered for a couple of days and use before the herbs start to turn brown.

　　Cooks' Note

　　To get some of the prep work out of the way, make chimichurri up to 4 days in advance but do not add the vinegar; bring it to room temperature and add the vinegar a few hours before serving.

　　Reprinted with permission from Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant by Greg Denton and Gabrielle Quiñónez Denton, with Stacy Adimando, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.Buy the full cookbook on Amazon.