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Sauces #1: chimichurri

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What is the "real" recipe? Or what is essential and what is optional to make a good, tasty and reasonably "authentic" version? What are the best uses- I know grilled beef is its main use. Thanks.

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  1. not nec' authentic: garlic, salt, parsley, vinegar,paprika, olive oil in mine
    Glorious on Goat cheese.

    1. parsley
      garlic
      vinegar
      oil
      salt
      and some type of heat (pepper flakes is easy)

      chop it all or blend and mix. adjust vinegar/oil to your liking. i personally like it very vinegary.

      I like to make a half parsley/half cilantro one.

      1. The following is a Chimichurri recipe I got from ex-con Martha Stewart (recipe source is the owner of a Argentinean restaurant in Norwalk, CT):

        2/3 cup chopped flat-leaf parsley
        1/3 cup chopped garlic
        1/2 cup vegetable oil
        1/4 cup apple cider vinegar
        1 teaspoon coarse salt
        1 teaspoon black pepper
        1 teaspoon cayenne pepper
        3 tablespoons paprika
        1 tablespoon dried oregano
        1 1/2 tablespoons balsamic vinegar

        Combine all ingredients in a jar and shake until well combined.

        As another poster suggested, I like to add some cilantro to this recipe.

        1. There is a great discussion of Argentine cooking in a Saveur Mag article. It is a mag very interested in authenticity and has a chimchuri recipe

          2 Replies
            1. re: Melanie Wong

              Thanks for the link- variable when I try!

          1. Here's a URL for the recipe I use. No idea as to its authenticity but it is very good, and very easy:

            http://www.foodnetwork.com/food/recip...