Columbia Restaurant’s Chimichurri Sauce

Here’s a version of the Columbia Restaurant’s Chimichurri Sauce recipe, based on the provided batch ingredients. Since the original recipe is large, I’ll give you a version that’s easier to scale down if desired. Remember, this is meant to be chunky, so avoid pureeing.

Ingredients

  • Olive Oil: 1 cup

  • Red Wine Vinegar: 1/2 cup

  • Columbia Seasoning: 2 Tbsp (if you don’t have this, try substituting with a mix of salt, pepper, garlic powder, and a hint of smoked paprika)

  • Paprika: 1 tablespoon

  • Oregano: 2 1/2 Tbsp

  • Fresh Parsley, chopped: 1/3 cup (about 0.3 ounces)

  • Crushed Red Pepper: 1 tsp (adjust to taste for spiciness)

  • Tomato Puree: 2/3 cup

  • Ground Cumin: 1 tsp

  • Garlic, finely minced: 2 cloves (about 1/2 oz)

Instructions

  1. Mix Ingredients: Combine all the ingredients in a large bowl. Use a hand-held mixer or stir thoroughly to blend. Avoid pureeing, as this sauce should be chunky in texture.

  2. Adjust Seasoning: Taste and adjust seasoning if needed, adding more crushed red pepper for heat, vinegar for tang, or salt (if using a homemade substitute for Columbia Seasoning).

  3. Serve: Let the chimichurri sit for about 20-30 minutes before serving to allow flavors to meld. This sauce is excellent with grilled meats, especially steak.

  4. Storage: Store in an airtight container in the refrigerator for up to a week. Stir before serving, as the oil may separate.

This scaled-down recipe should yield about 2 cups, making it easier to manage at home while still capturing the vibrant flavors of the Columbia Restaurant’s original chimichurri sauce. Enjoy!