Chimichurri sauce

texaswig · October 2019

I'm a little late to this party. But store bought chimichurri sauce. Is my new favorite thing to keep in stock. I put that s*** on everything. Tonight I put some in chicken salad I made.

SonVolt · October 2019

Not sure I'd risk buying Walmart's house brand of Chimichurri, but yes I agree it's a wonderful condiment. Zap 1 cup parsley, 1 cup oregano and 1 head of peeled garlic cloves in a food processor, toss in a mason jar with a pinch of red pepper flakes, 1 tablespoon salt, 1 cup of water, 1/2 cup EVOO and 1/4 cup of red wine vinegar. Shake to combine. Amazing.

texaswig · October 2019

I didn't mean to come off like I didn't know what chimichurri was. I've made it. Take my word for it. It's worth the risk"3 bucks".

thetrim · October 2019

It’s great stuff. I haven’t had the Wally version but thanks for TOFTT

johnmitchell · October 2019

Love Chimichurri..Thanks for the heads up, I will def give that brand a whirl.

Mattman3969 · October 2019

Much agreed on chimichuri being good on anything. Not generally used as a marinade but chicken thighs kick arse after about hr sit with some spread on top.

I use this one for a quick and smaller portion.

1/2 cup olive oil2 tablespoons red wine vinegar1/2 cup finely chopped parsley1/2 cup finely chopped oregano 4 cloves garlic finely chopped or minced2 small red chilies or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)3/4 teaspoon dried oregano1/2 - 1 level teaspoon coarse salt (adjust to your tastes)1/2 teaspoon pepper (adjust to your tastes

rekameohs · October 2019

SonVolt said:

Not sure I'd risk buying Walmart's house brand of Chimichurri,

Some of WalMart's generic products are quite good, like their Hamburger Dills. Others not so much. In my experience, there have been more winners than losers, so it is worth it to give it a shot.

buzd504 · October 2019

SonVolt said:

Not sure I'd risk buying Walmart's house brand of Chimichurri, but yes I agree it's a wonderful condiment. Zap 1 cup parsley, 1 cup oregano and 1 head of peeled garlic cloves in a food processor, toss in a mason jar with a pinch of red pepper flakes, 1 tablespoon salt, 1 cup of water, 1/2 cup EVOO and 1/4 cup of red wine vinegar. Shake to combine. Amazing.

I've never added water to chimichurri. Interesting.

HeavyG · October 2019

buzd504 said:

SonVolt said:

Not sure I'd risk buying Walmart's house brand of Chimichurri, but yes I agree it's a wonderful condiment. Zap 1 cup parsley, 1 cup oregano and 1 head of peeled garlic cloves in a food processor, toss in a mason jar with a pinch of red pepper flakes, 1 tablespoon salt, 1 cup of water, 1/2 cup EVOO and 1/4 cup of red wine vinegar. Shake to combine. Amazing.

I've never added water to chimichurri. Interesting.

I've never added water either (and not sure I ever will).

Chimichurri is one of those things where there are about a million recipes all claiming some degree of "authenticity". @SonVolt recipe does have an oil/vinegar ratio more to my liking and the "correct" amount of garlic tho.

6baluts · October 2019

Even though I live in Va Beach, I am based out of Miami for my job. I attended an event which the airline was one of the sponsors and these guys were in attendace and their food was darn good.
I have added a link in which they put a cuban spin on chimichurri and it has been our go to reciepe for a few years now.
https://icuban.com/food/mobile/chimichurri.html

caliking · October 2019

If you're making chimichurri, letting it rest for a few hrs , or even overnight, amps up the flavors.

FlyOverCountry · October 2019

Sounds Mexican.

SonVolt · October 2019

HeavyG said:

buzd504 said:

SonVolt said:

Not sure I'd risk buying Walmart's house brand of Chimichurri, but yes I agree it's a wonderful condiment. Zap 1 cup parsley, 1 cup oregano and 1 head of peeled garlic cloves in a food processor, toss in a mason jar with a pinch of red pepper flakes, 1 tablespoon salt, 1 cup of water, 1/2 cup EVOO and 1/4 cup of red wine vinegar. Shake to combine. Amazing.

I've never added water to chimichurri. Interesting.

I've never added water either (and not sure I ever will).
Chimichurri is one of those things where there are about a million recipes all claiming some degree of "authenticity". @SonVolt recipe does have an oil/vinegar ratio more to my liking and the "correct" amount of garlic tho.

That's Mallman's standard Chimichurri recipe. Most Americanized recipes (that I've found) omit the salt water, what he calls "Salmuera". I was suspicious too at first, b/c why would I want to water down a condiment? Once tasted tho I knew I'd never make my standard Cook's Illustrated version again... something about the salt water makes the consistency much better. Just gotta treat it like a vinaigrette and give me a shake or a stir from time to time.

500 · October 2019

I wanted to keep this thread alive on the first page for a little longer, as I just ran across a recipe for Chimichurri Chicken Wings. I think I'll try this on BL SL breasts and thighs and let it marinate overnight and then grill. Thanks for the inspiration.

Carolina Q · October 2019

I've only had chimichurri once. Supposedly Mallmann's recipe (though it wasn't quite the same as mentioned above). It always looks so good on a nice steak so I tried it. Frankly, I didn't care for it at all and I haven't had any since, homemade or otherwise. Figured if I didn't like Mallmann's, there was little hope for anything else!

I did pick up a jar of the Great Value yesterday. We'll see. If I like GV better than Mallmann's, I don't think I'll admit it.

SonVolt · October 2019

Carolina Q said:

I've only had chimichurri once. Supposedly Mallmann's recipe (though it wasn't quite the same as mentioned above). It always looks so good on a nice steak so I tried it. Frankly, I didn't care for it at all and I haven't had any since, homemade or otherwise. Figured if I didn't like Mallmann's, there was little hope for anything else!

I did pick up a jar of the Great Value yesterday. We'll see. If I like GV better than Mallmann's, I don't think I'll admit it.

I wouldn't put it on a good ribeye if that's all I was cooking. I serve it when I'm doing a large mixed grill and loading up the egg or pit with a variety of cuts - picanah, skirt steak, various sausages, pork shoulder steaks, loin roasts, baby back ribs etc.

Mattman3969 · October 2019

This is my go to. The chimichurri chicken thighs is legit too

https://cafedelites.com/authentic-chimichurri-uruguay-argentina/

HeavyG · October 2019

Mattman3969 said:

This is my go to. The chimichurri chicken thighs is legit too

https://cafedelites.com/authentic-chimichurri-uruguay-argentina/

There's that word "authentic".

She's right about not using a food processor or blender. Should just be knife work.

She has too little vinegar.

Bottom line tho is chimichurri is just like mustard in that everyone has a particular style that they prefer. And they're all authentic.

Argentines also use "red chimichurri" which doesn't seem to get much mention north of the equator.

Chimichurri sauce

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