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Jun 29, 2006 02:35 AM

Sauces #1: chimichurri

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
      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: