Chimichurri: Debunking The Myths

Continued from Food And Cooking In Argentina: Setting A Few Things Straight

Quick Summary:

  • Chimichurri does not have to be a bright green fresh sauce. A lot of people like their chimichurri aged in order to allow the flavors to mellow out. A bright green appearance is not important.
  • The whole population does not enjoy drowning their meats and marinating everything with the tangy mixture.
  • The sauce is not served with every meal.
  • Chimichurri is not the South American version of pesto. Although some versions may look similar in appearance, they are nowhere near the same in flavor. Typical Pesto: basil, olive oil, garlic, nuts, cheese. Typical Chimichurri: oil, water and/or vinegar, parsley, garlic, and other herbs, spices, and vegetables. Pesto is commonly associated with pasta while chimichurri commonly goes with grilled meats. Similar? No.
  • Chimichurri is not the ketchup of Argentina. Ketchup is used in Argentina the same way people use it in other countries, except, you will rarely see someone slather the sweet red mixture on their grilled meats. Chimichurri is not widely used as a dipping sauce for fried potatoes, drizzled on hot dogs, or poured on hamburgers. Argentineans do not commonly use chimichurri the same way others do with ketchup.
  • Chimichurri is not primarily a marinade. Chimichurri is primarily looked at as a condiment for grilled sausages, meats, and offal. As with any condiment, chimichurri may be used as a marinade by some, but it is just one of many.
  • Pureeing any herbs, vegetables, and spices does not a chimichurri make. Mayonnaise is an emulsified mixture of oil, egg yolk, and acidic liquids such as lemon juice or vinegar. Are all emulsified mixtures containing oils and acids referred to as [enter name here] mayonnaise? No, right? Tossing cilantro, limes, tomatillos, avocados, and chipotles into a blender and mixing them up does not turn the concoction into cilantro-lime avocado chimichurri.

Please read on

While I could probably write a book pointing out how many times chimichurri is misrepresented in the media, here are a few points that are increasingly on the rise:

  • Serve immediately or use within a few days
  • A vibrant, bright green sauce
  • Argentineans love to use chimichurri on everything

Although there is nothing inherently wrong with the first two points, chimichurri can be a vibrant green and some do use it immediately or within a few days, but there appears to be a rising trend that the sauce has to look this way or used that way. The final point is just plain wrong. Would you say all Americans love to use smoky tomato-based barbecue sauce on everything? No, right?


Editor of Tanya Steel and Chef Lynne Gigliotti of The Culinary Institute of America prepare flank steak with chimichurri sauce for the Argentina segment of Epicurious’ Around the World in 80 Dishes.

2:34 – “This is served with everything” (chimichurri)

3:05 – “We’re not going to put the vinegar in until after I pureed everything because the vinegar is going to turn the cilantro and parsley army green if it sits in there too long.”

3:53 – “White wine vinegar has a nice flavor and doesn’t interfere with the color of the, uh, chimichurri sauce.”

4:10 – “Can you make this a day ahead and stick it in the fridge? If you make this a day ahead I’m going to tell you not to put the vinegar in it because when you come the next day it’s going to be a lovely shade of army green.”

Parsley-Garlic Chimichurri Recipe
Parsley-Garlic Chimichurri

Green and Fresh!

Let me note that at no time does Lynne Gigliotti mention that chimichurri has to be loaded with fresh vibrant colors in order to be authentic or traditional. Professional chefs these days love to convey their usage of fresh ingredients through brilliant colors and flavors. Her message of holding off on adding vinegar until the last minute to prevent the sauce from turning an army green is all about maintaining visual aesthetics than how vinegar has an effect on flavor. Now, I mentioned before that I’ll try to not turn this into a right or wrong bash fest but her message was a huge failure.

You only need to pull up your favorite search engine and use some common sense to easily find more examples similar in nature. Recipes praising chimichurri as a vibrant green, bright green, wonderfully green green green sauce. Serve the sauce immediately or refrigerate for no longer than a few days. Fresh colors!

There is nothing wrong with preparing and quickly using a bright fresh looking chimichurri. That doesn’t necessarily make it any less authentic but is it too hard to briefly mention that chimichurri does not have look like the after effects of a baby vomiting freshly pureed spinach? Chimichurri does not have to be made in a food processor. That is one of the major problems with a lot of chefs and cookbooks, they fail to give a few proper explanations or historical notes. On blogs, the situation can be worse with hardly any explanation at all.

Flank Steak with Chimichurri

Chimichurri is a pesto like sauce from Argentina that everyone spoons on top of grilled meats.


Toss in food processor and puree. Serve immediately.

I remember preparing chimichurri on a visit to the States for someone who never set foot in Argentina. “That doesn’t look like the chimichurri I know,” he responded, “I thought chimichurri is supposed to be really really bright green.” Dan from Casa SaltShaker dropped a recent comment about how some guests viewed chimichurri before coming to Argentina.

Here are some other fine examples:

Jalapeno Lime Chimichurri Simmer Pan Sauce and Marinade by Elki
Description: This is an all-natural authentic chimichurri sauce. Use it as a marinade, for stir fry dishes, and as a table sauce. Chimichurri sauce is long time favorite in Argentina. This sauce has a flavorful twist with its combination of roasted jalapenos, zesty lime, cilantro, shallots, chipotle, paprika, and herbs.

Tyler Florence’s Pork Tenderloin with Chimichurri
Episode Description: Tyler grills his succulent pork tenderloin with an Argentinean chimichurri that will have your taste buds doing the tango!

Tyler Florence’s Gaucho-Grilled Steak with Chimichurri Sauce
Episode Description: Fernando Alva of Byram, CT, grew up in Argentina and loves Argentine beef. Tyler teaches him some ways to get that same great taste outdoors over a BBQ. Together, they make Strip Steak, Salt Crusted Potatoes, and a Matambre.

Here’s the deal with chimichurri. Flavor and texture are what makes chimichurri what it is: a sour, salty, pungent, piquant, and oily concoction used to season foods, mainly meat. Yes, it should probably have some semblance of visual appeal but that is not a major concern. A lot of people chop or mince their ingredients and would never think of using a food processor. I do not understand this obsession with appearance by some who really have no clue about the sauce’s preparation and usage. One of the best chimichurri sauces I ever experienced had extremely dull colors and came out of a stainless steel container that had been sitting at room temperature on the restaurant’s table all day long. Who knows how many days it went through the same ordeal before my visit. Was it replenished from a huge batch that was made a month ago? Months? Those questions are probably better off left unanswered.

Chimichurri Sauce Recipe
Chimichurri Sauce

Chimichurri can have a variety of colors. When a heavy amount of pimenton, paprika, and aji molido are used along with use of boiling water or warm liquids, the liquids take on a vibrant orange-red hue. Chunks of tomato, bell peppers, and onions can help to create a beautiful rainbow of colors. Red wine can be an ingredient as well.

A good amount of people have an asado once every week or two weeks. They don’t want to be bothered with the task of preparing chimichurri each and every time. They don’t even want to be bothered with preparing side dishes so you usually see nothing more than a salad of chopped lettuce and tomato, potatoes, or some veggies roasted along with the meats. Plus, many enjoy the taste of aged chimichurri. So what one might do is whip up a batch and pour it into a used, but clean, beverage bottle such as one that previously held wine or soda. When that gets used up in weeks or months, they will make another batch.

Dry Chimichurri Mix & Rub Recipe
Chimichurri Mix

When someone says that chimichurri is the most popular condiment for grilled meats, what they mean is that if someone does dress their meat with a condiment, more likely than not it will be chimichurri. Others favor salsa criolla or some personal creation such as the white sauce I found at a local take-out joint. The way some write or talk about chimichurri you would think that no one can never consume enough. As if everyone loves the sour stuff so much they drink it straight from the bottle. Seriously. Look at it as you do with ketchup, mayo, mustard, BBQ sauce, terriyaki, fish sauce, or brown sauce. They are popular condiments in many different countries but simply because they are widely used along with hamburgers, potatoes, salads, sausages, grilled meats, or seafood does not mean they are used for everything else. I know people who will use ketchup on practically everything they consume but that does not mean their fellow countrymen do the same.

A grilled steak or an asado is not incomplete without chimichurri. I have been to asados where none was to be found and no one asked. At others one or two asked, but upon hearing no they simply shrugged their shoulders. Restaurants frequented by tourists will leave a jar at each table or serve a bowl along with a steak because they know that is what tourists want. I guess one could say that is part of the reason why many believe that chimichurri is so widely used. “You can find chimichurri on the tables of every restaurant in Argentina,” said the person who only visited Buenos Aires for 5 days. Order a steak at a restaurant off the beaten path or outside of the touristy areas and there is a good chance you will have to ask. They may not even have any readily available because their customers never ask. The only time I notice an empty jar or bowl of chimichurri when all is done is when we grill nothing more than chorizos for choripans. Many like their beef with salt and nothing more but if they are making a little sandwich with a slice of meat or sausage, then the sauce gets poured on. Rarely do I see anyone drown their chunks of meat as you see in photos these days. Some prefer to only dress their chorizo while others may include offal.

Jalapeños and the spicy chimichurri

Jalapeños are a bit new here in Argentina and they are not always easy to find. I only see them in the supermarkets a couple of months out of the year when they are in season. They are not traditionally part of Argentinean cuisine. Therefore, they are not an authentic ingredient in chimichurri. When people want to spice up their chimichurri they typically add a little more aji molido than normal. That has about as much heat as black pepper. Some in the north may add fresh chilies but they are usually of the kind that are indigenous or have been cultivated for decades or centuries. Look at it this way, there is spicy ketchup but when most people think of ketchup, they think of the normal sweet ketchup made by Heinz or a similar brand. You can look at chimichurri in a similar way.

Chimichurri as a marinade

Part of the chimichurri campaigning going around appears to project the massive use of the sauce as a marinade for beef, chicken, and fish. Yes, you may see someone marinate different cuts and types of meat. Some use chimichurri and I have made the suggestion myself a few times. However, consider it to be one type of marinade out of many. Most marinades in Argentina are no different than what you’ll find in other parts of the world: oil, perhaps an acidic liquid of some kind, and favorite herbs and spices. One person’s favorite marinade for lamb may be red wine, olive oil, and rosemary while their neighbor loves chicken marinated with lemon juice, garlic, and salt water. That is how broad marinades can be here. The notion that the whole population enjoys dunking their steaks and chicken cutlets into chimichurri overnight is ridiculous. In cookbooks and magazines, you will rarely see a recipe calling for chimichurri to be used as a marinade nor is it common to see a restaurant doing the same. Chimichurri can be a bit strong as a marinade so chefs will chose a milder option with less vinegar or garlic. Fish at most restaurants and in recipes are usually served with different types of sauces made with butter, cheese, cream, or tomatoes. There is no need for a marinade. If no sauce then nothing more than a wedge or two of lemon. The same can be said with chicken.

That is all…..for now.

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48 Comment(s)

  1. Hi

    I agree there are many variants of chimmichurri and I have made some from this recipe above, unfortunately using a food processor as I made a lot. It was magnificent!! Although I agree it doesn’t matter about looks as much as it does the taste, I can’t help salivating over the picture centre above, with the chopped ingredients. It has never failed to make my mouth water and I really wouldn’t ind the exact recipe on how to acjieve this look and no doubt the taste will fall into place. So if you can, please let me know how to achieve this look, thanks a million!!

    Lita | Jun 9, 2010 | Reply

  2. Thank you, thank you, thank you. I’m just going to print up little cards with a link to this post to hand out to visitors and guests. It’ll save me hours of time each month!

    Dan | Jun 9, 2010 | Reply

  3. Thank YOU!!! I can’t wait. My cousin came over last week and took most of my chimmichurri away. The last of it was eaten two dayas ago with my grilled lamb and I am about to make another lot but will wait for your recipe. I will most probably make a jar of each. By the way, I kept it on my table for nearly 2 months!!

    Also, when I was in Argentina, I went to estancia Harberton where I had the most amazing and beautiful pebre. It was mostly red and very smooth and succulent, if I can use such a word to describe a sauce! It was almost as if the tomatoes had to be VERY ripe and maybe roasted before making the pebre to bring out the sweetness? It was beautiful and if there is anyway you can help me with this recipe, I’d love it!!! I absolutely loved the food from Chile and Argentina. Met a Dutch couple who say they go back every year just for the parilla/asado/chimmichurri!!!

    I’ll be waiting with bated breath!!! Thank you!!

    Lita | Jun 9, 2010 | Reply

  4. I hadn’t read your White Sauce post before. I can’t decide if Big Bob’s or Greenbrier’s is better. If you ever get back up here, the Hot Damn Sauce and fried green tomatoes at Po’ Boy Factory shouldn’t be missed.

    Penn | Jun 9, 2010 | Reply

  5. @Lita: Thanks! You can find the recipe here

    For the pebre, yes many do put a good amount of tomatoes into their recipe. The red also comes from the addition of salsa chilena or sometimes simply referred to as aji picante. The consistency is similar to sriracha or any other thick seedless red chili sauce. I’m not sure what they use in Chile these days but most of the Chileans here use Hellmann’s Aji Picante. You can find it in most supermarkets in Argentina.

    I have a recipe for pebre here but I want to update it some day.

    Here’s a tip a friend gave me recently…

    Put the chopped/minced onions into a bowl and liberally sprinkle salt all around. Toss to mix and place into a fine mesh strainer over the bowl. Allow to sit for about 5-10 minutes, then rinse the onions with cold water. This helps to mellow the onions and it will really improve the sauce.

    Asado Argentina | Jun 9, 2010 | Reply

  6. @Dan: Ha, that must be fun to do over and over!

    Asado Argentina | Jun 9, 2010 | Reply

  7. @Penn: Thanks for the tip! The name sounds familiar but I don’t remember eating there. I’ll be back up there someday (who knows when) so I’ll give them a try if I can.

    Asado Argentina | Jun 9, 2010 | Reply

  8. Hi Dan

    I can’t wait to get home!!! Thank you so much. I did actually use the same method but I used a food processor which meant it was more grounded than chopped. Gosh this photo does have a huge effect on me tough!!! One tip, I used some apple cider vinegar in mine, maybe you can try it and let me know? I was given this tip by the cook at the Tierra Del Fuego national park!

    As for the Pebre, I did make it also using your recipe but I think I went a bit mad on the cilantro. I don’t use it as a condiment alone, I use heaps of it on my plate of rice or quinoa. Needless to say the chicken is usually still on the side of my plate at the end of my meal!!

    I bought the Knorr aji picante and I didn’t think much of it at all, it was like all other mass produced stuff, a very poor substitute.

    I also had a really nice one in San Pedro but Estancia Harberton was by far the best. I think it might have something to do with the oil and vinegars as well, making the liquid part of it really smooth and almost sweetish. I will keep experimenting and let you know how I get on.

    I look at the foods on this site I wonder why I’m sitting here working my butt off when I can have a nice and easy, maybe a little poorer, but much more satisfgying life back in SA. I am from Guyana SA by the way.

    Thank you so much……………….

    Lita | Jun 10, 2010 | Reply

  9. It’s amazing how much wrong information distribute some “Star” chefs. I will not become a kind of cuisine prosecutor, but some times the way some ethnical dishes are prepared differ so much from its original form that’s very difficult to identify them, beginning with the “fresh colors”.
    (“Chimichurri is pesto like sauce…”. Great! Really! How much fantasy in a single phrase…)

    Thanks a lot for being my very recommended source about true argentinian asado.

    Raul | Jun 10, 2010 | Reply

  10. @Lita I’m not Dan, my name is Marc :) The Knorr brand is sold under Hellmann’s now, here at least, but I agree that the flavor is not too great. In Chile they probably use some other brands or fresh chilies but I do remember seeing it in the supermarkets there as well–back when it was under Knorr. I’ll try to ask a few more Chileans.

    Now that I think about it more, they might be using canned tomatoes (chopped or whole peeled). Do you think that could be possible? Might be a cheaper and easier option for them since they are a bit far from Ushuaia.

    Asado Argentina | Jun 10, 2010 | Reply

  11. @Raul: Yeah, I don’t like being a cuisine prosecutor either and I can be hypocrite at times. The hype that came after the 2001 crisis, portraying Argentina as the hip place to be for a low cost, created this mess. Not too many people were familiar with Argentina and jumped on the bandwagon to get a piece of the pie without much research.

    Asado Argentina | Jun 10, 2010 | Reply

  12. Whenever I’m down in Cordoba, my family always uses the Allicante packets of herbs that you just mix oil, vinegar and water. Definitely not fresh or bright green. And it gets better with age. And it’s never for the steaks, only for the choripan

    Pablo | Jun 14, 2010 | Reply

  13. One more time, you are absolutely right. Great post!
    Most of the ones I ate in my life were made with dry herbs, vinegar and tons of aji molido.
    They last for ever and are actually better with time.

    Pia | Jun 15, 2010 | Reply

  14. Thanks aa, now I don’t feel guilty about keeping it in the fridge for two months! Or for its sometimes less-than-appetizing appearance! The flavor is the thing …

    mulesrule | Jun 16, 2010 | Reply

  15. Hi Marc, sorry about that:-)

    I know the one, I just bought it whilst travelling in chile. Ut I think I confused the sauce at Estancia Harberton for Pebre (because of the colour) but I think it was actually Chimminchurri. Someone posted a chimmichurri recipe using roasted vegetables (tomatoes/onionspepper) and I think this is what I had, it loks pretty much the same, so I think that mystery is now solved.

    As for your recipe, I made some more using the 3 step method and it’s amazing!!!! I had visions of mot liking it because of the chopped tomatoes (I only started eating tomatos a year or so agao), but it was the best condiment/sauce I have ever tasted. On Saturday I made 2 mor elarge cofee jars, I simply can’t get enough of it now, I put it on everything. I am almost feeling liek an expert now – thanks to you!!!

    Lita | Jun 21, 2010 | Reply

  16. Thanks for this awesome and in-depth information about chimichurri sauce, I enjoyed reading this. Due to my spice addiction, I probably abused chimichurri sauce during my 3 months stay in Argentina. I loved to sop it up with some crusty bread. Those pictures of chimichurri bring back some great tasty memories!

    Migrationology | Jul 19, 2010 | Reply

  17. Why, you opinionated man!

    … I think I love you.

    An aged chimi is what we prefer; the flavours are mellower after a few weeks. And of course it’s murky. Who cares? As if a beautiful piece of perfectly grilled meat needed adornment!

    Vibey | Jul 19, 2010 | Reply

  18. PS Lita, apple cider vinegar is what my ma used, and what I prefer. But whatever vinegar you use, the important thing is that it has to be good quality stuff because it’s integral to the flavour of the sauce. It can’t be “acetic acid” produced in a lab, it has to have been born out of something that once hung on a tree or vine.

    Vibey | Jul 19, 2010 | Reply

  19. Do you have the recipe for the chimichurri in the third picture on the page? It has an ingredient that sort of looks like small cones.
    I had a chimichurri like that looked just like that one at an Argentinian restaurant in Mexico, and I would like to find a recipe to make something similar.


    James | Aug 23, 2010 | Reply

  20. Hi James, that’s the Chimichurri dry mix recipe. I also added links to the others above each image.

    Asado Argentina | Aug 25, 2010 | Reply

  21. Tell me about it brother. My heritage is Mexican. Do you know how infuriating it is to see these celebrity chef hacks make mango salsa, corn salsa, papaya salsa, and throw cilantro at every Mexican dish they hatchet?

    Ernesto Santos | Aug 27, 2010 | Reply

  22. That is similar to what is done in Mexico when making some salsas, particularly those made with raw onion. You should always put the chopped raw onion in a boil with cool water and let it soak for about 15 minutes. Makes a world of difference as it brings out the natural sugars in the onion and removes the harshness.

    Ernesto Santos | Aug 27, 2010 | Reply

  23. @Ernesto I saw the onion soak/rinse on some cooking travel show long ago and I’ll never forget it. They went into a family’s home in Mexico and the grandmother poured hot water over the onions before pouring on cold water to stop the cooking. She gave the same reasons for doing so but it’s funny that you often see that step in Mexican salsa recipes (outside of Mexico).

    I recently found out why a friend’s fresh sauces and salads turn out so great. She rinses the onions with cold water, tosses on some salt, and lets them sit for about 5 minutes. Then she pours on hot water immediately followed by cold. Adds a whole new dimension to the overall flavor.

    Thanks for bringing this up, great idea for a little post.

    Asado Argentina | Aug 27, 2010 | Reply

  24. Exactly. Jalapeños are Mexican.

    Argentina is not Mexico. Argentina have a strong identity on itself, and is completely different to Mexico.

    mw | Sep 15, 2010 | Reply

  25. Hi, is great that you take the work to introduce people of other country about our special food, the “asado argentino!”

    I’m trying to do the same, but from the other side of the world :)


    Asado Argentino | Sep 23, 2010 | Reply

  26. @Asado Argentino Thanks, I’ll check out your site!

    Asado Argentina | Oct 1, 2010 | Reply

  27. I went to Argentina a few years back and i loved it.However from what i saw chimichurry was regional.Kind of like US BBQ sauces from different states.Not to say your sauce is wroung.However i did see this type and texture alot in Argentina more than the green lol.I went all over the Country of Argentina.Even down to Ushuia Terra Del Fuggeo.Great article can’t wait to make your recipe.

    machine | Oct 14, 2010 | Reply

  28. Your site is great.I have looked all over the net for a true site like this.Great work.

    machine | Oct 14, 2010 | Reply

  29. My ex wife is from COSTARICA.And chimichurri sauce is used by some Ticas for BBQs.It’s the green version lol olive oil,onion,parsley,garlic,salt and pepper.They use it with grilled meats and corn tortillas.I have seen it in some Tica resturants.I have been around the World.Every continent 33+ Countrys.And i have to say Argentina was my favorite.Greetings from Florida,USA.

    machine | Oct 14, 2010 | Reply

  30. Hi,

    Great article!

    I was in Argentina a couple of months ago, and the chimichurri I ate was more red in colour, than green. Yet, now, looking for recipes, it is all green. I only ate chimichurri in Buenos Aires – is there a local variant where it is more red than green? Can you point me to a recipe?

    Natalie | Dec 5, 2010 | Reply

  31. all very well put. strange, though, that people get such misconceptions and stick with them so fervently. the jalapeno thing is the funniest part–if you came within 10 meters of any of my argentinian relatives with a jalapeno (or most other green vegetables, for that matter) they would run, screaming.

    joshua Shuffman | Jan 14, 2011 | Reply

  32. Just found your blog, very nice. As someone married to an Argentine it’s nice to see some culinary kudos for the food.

    I like to explain chimichurri as an Argentine A-1 sauce to my friends. And it’s like tomato sauce for Italians in that there as many recipe variants as there are Italians-or in this case, Argentines.

    Maggie | Jan 27, 2011 | Reply

  33. Thanks!

    Asado Argentina | Jan 28, 2011 | Reply

  34. In fact- At a home asado it’s not typically served, but can be inadvisadly requested . If the meat is of good AR quality(grass feed & flavorful) to put chimicurri sauce on it is an insult to the asador. salt and some pepper only is enough. If it is chorizo or possibly a less flavorful cut of meat, then the sauce is acceptable. The typical US beef is so bland by comparison, that the sauce can really enhance it.

    sam | Feb 18, 2011 | Reply

  35. I have to wonder….Is US beef so bad? I have been eating 2 steers that I raised on my “hobby farm” here in Wilton, CA. The butcher says that if they were graded, they would have graded out prime. In truth, they ate all the grass on the 4 acres I have, so I supplemented their diets will a corn/soy supplemtent and some timothy hay. I grew up on a farm and lost the ability to judge cattle’s weight. The hanging weights were 800 lbs. and 890 lbs.

    They eat good, but there is a lot of fat. One was Charlaise and the other Brown Swiss. We aged 7 days before cutting. Costco choice is not drastically different.

    Gary Knackstedt | Feb 21, 2011 | Reply

  36. In Nicaragua they use green green chimichurri to marinade their BBQ meats.

    It’s probably where the marinade thing came from. Most variations in beef come from grain vs grass fed and the breeds. Beef quality has much to do with perceptions than anything else. By no means is all beef feed lot beef. Any to be honest you can cook fantastic steaks from grain fed feed lot beef.

    Stuart | May 17, 2011 | Reply

  37. I love this write up about Chimichurri. I have been making it for years and this has be a topic of discussion in my family. My mother and family immigrated from Buenos Aires area to California in the early 70′s. I make mine and put it in the refrigerator to keep. Sometimes for as long as a month. I actually think it tastes better after a few days. I give it to my friends when they come over for a BBQ as they have never had it and some never heard of it. My twin girls love it, they probably could use it as a soup!! Its also good topped on white fish. My favorite like my abuelo use to make are sausage, sweat breads, and a bone-in rib steak. Also need some blood sausage on the menu as well.

    Hank | Jul 10, 2011 | Reply

  38. I use to raise Angus and Polled Herefords…I honestly thing the best meat is home grown. I also raised hogs as well. Now, I wish I had land to raise beef and hogs but dont. Prime grade is going to always have more fat in the meat as that is part of the marbling. Choice is is less and so on. Costco beef is pretty good if you dont have a good butcher in town or access to raising the cattle yourself. I personally would have used a different breed as that has a lot to do with it as well. Different cattle dress out differently.

    Hank | Jul 10, 2011 | Reply

  39. Props to you and a link back here on my latest blog:


    Vibey | Oct 6, 2011 | Reply

  40. We use chimichurri on roasted chicked ( a la parrilla) but only after it is roasted. We don’t normally use it on beef. But what is choripan without it ;) I have never seen chimichurri as a staple on an argentine table like catsup in america, and please don’t ask for it during an asado. Most meat is only seasoned with salt before cooking. If you enjoy the flavor of meat try a real argentine asado if not have an american BBQ.

    Andy | Nov 25, 2011 | Reply

  41. My family is from BA and chimmichurri is a must to an asado especially if chorizos are being served.My wife is from Sta Fe and they never ate chimmichurri till I made it.Even in Rosario they put mayo or mustard on a choripan(yuck!) Also why is it in Sta Fe no butcher has entran~a and never heard of it?

    Mark | Jan 25, 2012 | Reply

  42. I usually put a half a orange habanero, chopped very thin but without any seeds into my chimichurri. It gives it that extra kick… Serrano peppers are also great as they are crunchy and taste very good, they give off a dry heat when biting into them and offer a great contrast to the mix. I chop the serranos with seeds into quarters and throw them in. I sometimes like to put in some red peppers chopped into small cubes into the mix. Chimichurri can be personalized in so many ways. The only thing with me is I never marinate any meats in chimichurri. I find that Sal Gruesa or Parrillera and a little bit of garlic powder is sufficient and the chimi can be added a gusto.

    Robert | Feb 18, 2012 | Reply

  43. I tried to prepare the Chimichurri from the first recipe in this article – that’s a weird combination of ingredients that I knew would not add up to anything tasty even during preparation. It was nothing special.
    Customers in America know about Chimichurri as a bright green sauce with parsley, vinegar, oil, garlic and maybe red pepper flakes. How authentic it is doesn’t matter really (all due respect to the Argentinean culture). We tried it here in America as it is served here and if we want to order it here we expect it to be the way we tried it before, which was here.
    And yes, it must be refrigerated. It can not sit on the table for hours or days. Garlic-oil mixtures are known to be most likely to become unsafe without proper temperature control, like milk, eggs or meats. They are commonly involved in food-borne illness outbreaks. If you do not want your family to get sick – keep the sauce in fridge.

    Pablo Lopes | Mar 4, 2012 | Reply

  44. marinated or not, being a contemporary trained cook from america i would never serve chimi churry sauce that isnt bright green. i doubt any chef ive worked for would either. it is nice, however, to know what the real deal is and should taste like! thank you!

    jay | Apr 11, 2012 | Reply

  45. I’ve only made chimichurri a handful of times, but I’m glad that you’re around to fight the many misconceptions about it. It’s incredible how quick chefs are to make something that either only vaguely resembles chimichurri or adheres to the crazy vibrant green myth and call it authentic. Oh well, it’s their loss.

    Nathan | Sep 30, 2012 | Reply

  46. the green parsley and garlic sauce is not chimichurri, it is called salsa provenzal.

    Rafael | Oct 26, 2012 | Reply

  47. I tried to prepare the Chimichurri from the first recipe in this article – that’s a weird combination of ingredients that I knew would not add up to anything tasty even during preparation. It was nothing special.

    agen bola | Feb 28, 2013 | Reply

  48. When I make Chimmichurri sauce, I use fresh Oregano leaves with stems removed and only enough flat leaved parsley to give it a fresh green color ( 1 to 1 by volume of unchopped leaf). I think it is very important to chop the oregano leaves very finely using a sharp knife as I get a very dull dark color when I make it in a blender or food processor. It can get stringy too if run through a blender. The knife gives a nice texture and no dark color to leak into the red wine vinegar, salt and garlic puree. It does keep in a bottle for a long time without refrigeration and mellows out too. I have both Mexican and Greek oregano in my garden and the Mexican variety is very strong for Chimi sauce IMO. I bet Argentina has many indigenous Oregano types that are used for Chimi sauces.

    David Sweedler | Dec 19, 2013 | Reply

5 Trackback(s)

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