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What your fav store brought Chimichurri Sauce?

marysvilleksegghead
marysvilleksegghead Posts: 862
in EggHead Forum
preferably from an online source
Thx
Lrg 2008
Mini 2009
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Comments

  • johnmitchell
    johnmitchell Posts: 7,364
    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....
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  • johnmitchell
    johnmitchell Posts: 7,364
    I see it is available on Amazon..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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 FBTX
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  • JohnInCarolina
    JohnInCarolina Posts: 34,736
    The Cen-Tex Smoker 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. 
    Same.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • JNDATHP
    JNDATHP Posts: 461
    The Cen-Tex Smoker 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?
    Michael
    Large BGE
    Reno, NV
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    JNDATHP said:
    The Cen-Tex Smoker 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 FBTX
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  • SciAggie
    SciAggie Posts: 6,481
    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. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • marysvilleksegghead
    marysvilleksegghead Posts: 862
    The Cen-Tex Smoker 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. 
    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
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    marysvilleksegghead said:
    The Cen-Tex Smoker 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. 
    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 FBTX
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  • SonVolt
    SonVolt Posts: 3,316
    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 
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  • HeavyG
    HeavyG Posts: 10,380
    The Cen-Tex Smoker said:
    JNDATHP said:
    The Cen-Tex Smoker 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).
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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