Chimichurri

"I first had chimichurri at an Argentinean Steak House in the Canary Wharf district of London. When I got home I had a friend help me figure out how to make it for myself. This is the recipe she came up with. Chimichurrri is traditionally a condiment for beef or other meat but it is also wonderful on bread or toast as an appetizer."
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
12hrs 15mins
Ingredients:
13
Serves:
4-12
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ingredients

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directions

  • NOTE: the number of peppers, onions and tomatoes you use is based on how thick you would like the Chimichurri to be. The amounts, however, need to be equal.
  • Mix all ingredients together.
  • Refrigerate at least 12 hours before serving.
  • Store leftovers in refrigerator.

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RECIPE SUBMITTED BY

With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
 
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