Chimichurri

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Excellent flavors....I used this on grilled Mahi Mahi. Will use again and again.

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I searched many recipes on the web for chimichurri. Of the 6 I looked at this was the only one with the correct amount of acid (vinegar--most had a 1/1 ratio or close to it with the oil, which is like taking an acid bath. I added the juice of a quarter lime, and this one turned out great.

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awesome ! easy sauce to serve over fish or for dipping with bread

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This is not a traditional chimichurri. If you want traditional, look elsewhere. If you want a sauce to knock your socks off to serve with your steak then look no further.

I must concur with a few other posters that the salt quantity specified must be in error. Add salt as your last ingredient and only after you have tasted to see if the capers have provided enough. Cheap capers are swimming in brine and might provide all the salt you need. I rinsed the capers and then pressed the water out before I added them. I ended up adding about 1/2 tsp salt. This sauce SHOULD be salty but the copious amounts called for are far too much.
Lastly keep in mind that bunches of parsley and cilantro vary from market to market and day to day. You might want to add a bit more or less olive oil to get an appropriate consistency.

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very good! i took everyone else's advice & rinsed the capers first, and quartered the salt amount. great recipe!

okay, so its been almost 2 days since i made this recipe, has some left over & am using it for tonight's steaks. its even better now that all the flavors REALLY came together.

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Ive found that this blend of greens to be very useful. Our favorite has been to use the blend on BLT's . Awesome!!

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Sooo good! I didn't measure the salt, but I know I put less then what it called for. I marinated deer steaks with it then grilled them and put more on after. I made it in the processor also to make more of a paste. Definently will make again.

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This recipe works well for my family if I rinse and drain the capers, reduce the salt, and mix in a food processor.

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This is an excellent recipe!! I have made it about 3 times with steaks. I think the suggested amount of salt ( 1 1/2 tsp might be a mistake though, because the first time I made it, it was awfully salty. The second time around I only used 1/2 tsp of salt and it was perfect for me and all those who ate it. Enjoy

Dave O
Reno, Nv

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I've been wanting to try chimichurri for a while now. This seemed like a very basic recipe so I gave it a shot. It was great. Served it with grilled strip steaks. It was a tiny bit on the salty side so next time I would rinse the capers (but I love capers!. You could do so much to change the recipe if you wanted a slightly different flavor. I will definatly use it again!