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What your fav store brought Chimichurri Sauce?

preferably from an online source
Thx
Lrg 2008
Mini 2009

Comments

  • johnmitchelljohnmitchell Posts: 5,245
    This is the one I like and bought at my local Harris Teeter grocery store in the Mexican section. You might find online as well..
    Greensboro North Carolina
    When in doubt Accelerate....
  • johnmitchelljohnmitchell Posts: 5,245
    I see it is available on Amazon..
    Greensboro North Carolina
    When in doubt Accelerate....
  • My favorite store bought chimichurri is:

      • 1 cup (packed) fresh Italian parsley
      • 1/2 cup olive oil
      • 1/3 cup red wine vinegar
      • 1/4 cup (packed) fresh cilantro
      • 2 garlic cloves, peeled
      • 3/4 teaspoon dried crushed red pepper
      • 1/2 teaspoon ground cumin
      • 1/2 teaspoon salt

    Costs $2 and takes 1 min to make. 
    Keepin' It Weird in The ATX
  • JohnInCarolinaJohnInCarolina Posts: 15,385
    My favorite store bought chimichurri is:

      • 1 cup (packed) fresh Italian parsley
      • 1/2 cup olive oil
      • 1/3 cup red wine vinegar
      • 1/4 cup (packed) fresh cilantro
      • 2 garlic cloves, peeled
      • 3/4 teaspoon dried crushed red pepper
      • 1/2 teaspoon ground cumin
      • 1/2 teaspoon salt

    Costs $2 and takes 1 min to make. 
    Same.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • JNDATHPJNDATHP Posts: 399
    My favorite store bought chimichurri is:

      • 1 cup (packed) fresh Italian parsley
      • 1/2 cup olive oil
      • 1/3 cup red wine vinegar
      • 1/4 cup (packed) fresh cilantro
      • 2 garlic cloves, peeled
      • 3/4 teaspoon dried crushed red pepper
      • 1/2 teaspoon ground cumin
      • 1/2 teaspoon salt

    Costs $2 and takes 1 min to make. 
    How long does it last in the fridge, assuming it’s not all consumed immediately?
    Michael
    Large BGE
    Reno, NV
  • JNDATHP said:
    My favorite store bought chimichurri is:

      • 1 cup (packed) fresh Italian parsley
      • 1/2 cup olive oil
      • 1/3 cup red wine vinegar
      • 1/4 cup (packed) fresh cilantro
      • 2 garlic cloves, peeled
      • 3/4 teaspoon dried crushed red pepper
      • 1/2 teaspoon ground cumin
      • 1/2 teaspoon salt

    Costs $2 and takes 1 min to make. 
    How long does it last in the fridge, assuming it’s not all consumed immediately?
    I never hold it more than a day or 2 but Considering it is essentially confit (preserved in fat) it will hold for a while. And- it’s $2 and takes a minute to make fresh. 
    Keepin' It Weird in The ATX
  • SciAggieSciAggie Posts: 4,350
    I agree with the make it fresh crowd. It is easy to make and inexpensive. The flavor is much, much, better fresh - totally worth the trouble. 
    I also believe this is one of those things that once you’ve made it once or twice - after that you can just. “wing it” and make it without really measuring. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • My favorite store bought chimichurri is:

      • 1 cup (packed) fresh Italian parsley
      • 1/2 cup olive oil
      • 1/3 cup red wine vinegar
      • 1/4 cup (packed) fresh cilantro
      • 2 garlic cloves, peeled
      • 3/4 teaspoon dried crushed red pepper
      • 1/2 teaspoon ground cumin
      • 1/2 teaspoon salt

    Costs $2 and takes 1 min to make. 
    appreciate your recipe . . . not sure if in this 1 horse town or surrounding towns I can find Italian parsley . . . will have to ck
    Lrg 2008
    Mini 2009
  • My favorite store bought chimichurri is:

      • 1 cup (packed) fresh Italian parsley
      • 1/2 cup olive oil
      • 1/3 cup red wine vinegar
      • 1/4 cup (packed) fresh cilantro
      • 2 garlic cloves, peeled
      • 3/4 teaspoon dried crushed red pepper
      • 1/2 teaspoon ground cumin
      • 1/2 teaspoon salt

    Costs $2 and takes 1 min to make. 
    appreciate your recipe . . . not sure if in this 1 horse town or surrounding towns I can find Italian parsley . . . will have to ck
    Any parsley will work. You will likely have italian. 
    Keepin' It Weird in The ATX
  • SonVoltSonVolt Posts: 1,856
    He'll likely have curly, not Italian. For whatever reason, curly is still ubiquitous in the US. Probably a holdover from the 70s/'80s where every plate was garnished with a sprig of parsley and a slice of orange.

    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • HeavyGHeavyG Posts: 6,576
    JNDATHP said:
    My favorite store bought chimichurri is:

      • 1 cup (packed) fresh Italian parsley
      • 1/2 cup olive oil
      • 1/3 cup red wine vinegar
      • 1/4 cup (packed) fresh cilantro
      • 2 garlic cloves, peeled
      • 3/4 teaspoon dried crushed red pepper
      • 1/2 teaspoon ground cumin
      • 1/2 teaspoon salt

    Costs $2 and takes 1 min to make. 
    How long does it last in the fridge, assuming it’s not all consumed immediately?
    I never hold it more than a day or 2 but Considering it is essentially confit (preserved in fat) it will hold for a while. And- it’s $2 and takes a minute to make fresh. 
    I've gone as far as 5 days and even at that point it was way better than any jarred chimichurri I've tried (all 2 of them).
    Camped out in the (757/804)
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