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Chimichurri Recipe

Chimichurri

Recipe courtesy Dan Smith and Steve McDonagh

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

Showing 21-30 of 34

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  • on November 14, 2008

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    Even though I rinsed the capers this recipe is too salty. I would try ommiting the salt.

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  • on September 13, 2008

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    I made this last week to use over salad greens but I from Texas so ya know, I had to add a hot pepper and I omitted the capers. I also squeezed a lime into it. I used the food processor to make it quick. I am rating it because my just asked me to remake this tonight!

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  • on July 20, 2008

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    I was happily surprised when I was able to create the flavor of Argentina with this recipe.

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  • on June 21, 2008

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    Fast to make and so fresh. The only change I made to it was omitting the salt. The capers seem to do the job fine in that department.

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  • on March 01, 2008

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    I found this to be much better blended. I stuck to the recipe with the exception of using chili paste in place of the red pepper flakes. Put everything in the blender and it made a wonderful pesto-like sauce. So fresh and the chili gives it just enough kick. Very tasty.

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  • on February 03, 2008

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    Tasty sauce and very easy to make.

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  • on November 18, 2007

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    I added a diced diced chile instead of the flakes and it was great!! The capers make all the difference

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  • on June 03, 2007

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    We do not like Cilantro, too soapy tasting. Any suggestions for substitutes or should we just omit that ingredient??? Thanks.

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  • on June 03, 2007

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    Use chopped fresh basil and oregano instead.

    Not much red pepper. Argentinians do not eat hot likethose farther north in South America

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  • on March 18, 2007

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    Delicious on everything from the flank steak featured on the same show, to roasted potatoes, to corn on the cob, and anything else in sight.

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