Smoked Chimichurri
Classic chimichurri is bright and herbaceous. This version keeps all of that — but adds real fire flavor using a white-hot coal and a sealed mason jar all in just 30 minutes.
Most people think chimichurri is just parsley, garlic, and vinegar.
Cool.
But if you’ve ever grilled a steak over real fire and thought,
“Man… I wish I could bottle that smoke,”
this is how you do it.
This is the mason jar coal trick.
And once you try it, regular chimichurri tastes like it forgot to show up.
We’re taking a classic, bright, herbaceous sauce…
and giving it that subtle, fire-kissed depth that tastes like it came straight off the grill.
No smoker required.
Just a white-hot coal and about 20 minutes of patience.
Let’s get into it.
1½ cups fresh parsley, finely chopped