Mercearia e Gastronomia > Molhos e Temperos > Ervas e Especiarias >
Chimichurri Zuppa 14g
Histórico de preços
Ficha Técnica e Modo de uso:
Tempero muito versátil, pode ser usado seco em marinadas para carnes, aves, porco, e cordeiro, ou como molho para acompanhar qualquer uma destas preparações.
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April 22 2025
As an Argentinian i love the original but this one , I m gonna try it .
April 22 2025
So use cilantro not parsley ?? They’re both very different on taste and other recipes show to use parsley im so confused , im just going to try both with this recipe the only way I’ll know the different taste between parsley and cilantro
April 22 2025
Beautiful bro. I use jalapeño instead of habenero. But this recipe was it.
April 22 2025
If you have to drench your meat in that much. Then you need to buy better quality meat.
April 22 2025
I was a bit disappointed that you didn’t tell us how to make it, but once I heard you bite into the meat and chimichurri followed by that mmmmmmm I couldn’t be mad. Thank you for the ingredients that you posted in the comments, I will make it soon!!!
April 22 2025
Tapping inwardly on this one. Made this for the game today go niners
April 22 2025
I saw you put 2 forms of liquid in it. But one did not look like olive oil both color kind of dark. By chance did you add a little worcestershire sauce? Just curious
April 22 2025
Im definately going to try this. If i make a big batch and put in a sealed jar in the fridge, how long will it keep? Thanks for posting this recipe!
April 22 2025
Bro I just made this! Didn’t have red wine vinegar so I added apple cider vinegar, and didn’t have habaneros but I put a Serrano. My wife can’t stop eating it! Really good man
April 22 2025
Buenos Aires! I mean, Buenos dias! Did 3 chiles de árbol instead of the habos, omitted the shallot cause my grocery store didn’t carry it, and dropped a pinch of orégano seco that my mom uses on pozole (it’s magic) I like the grated zest idea. Ing have been flirting in a sealed jar in the fridge for 5 hrs now.
The cortes argentinos will sizzle tonight. I’ll come back n comment how it went.
April 22 2025
Just a suggestion guys...let it sit for two days if you can...my God the longer you can hold off the freaking better it tastes!!!!!!!
April 22 2025
Just put recipe, not one person came here to watch and hear your poor table manners and even worse acting!!
April 22 2025
It’s been 1yr . I was looking for your recipe again. Praise God I found you … This recipe is a hit. Thank you Again
April 22 2025
Whats the difference between using cilantro and parsley..i see other recipes using parsley
April 22 2025
This truly is the best chimichurri sauce I’ve ever had! Wonderful recipe!
April 22 2025
This is not Mexican salsa, there is no cilantro. It is Oregano instead. There is no onion. NOT SALSA.
April 22 2025
Lots of ways to make it but these ingredients are more familiar to me than others. Definitely will be giving this a try
April 22 2025
Bro that looks absolute money. Reminds me of the chimichurri we would make at the Brazilian steak house I worked at.
April 22 2025
This recipe was so so good! I will make it again shortly! What caught me was the fact that most recipes I have seen have used lemons instead of limes.
April 22 2025
I make it in the bathtub and soak in it. My clothes slide on and off.
April 22 2025
Never made a chimichurri before so been lookin at recipes for like 45min. Soon as I saw the habanero I said “Oh yea this dude is gospel. This is the one” Thanks for the content bro!
April 22 2025
1 cup cilantro
Half a bulb of garlic
1-2 habanero w/ seeds
Half a shallot
1 tbs garlic powder
1 tbs onion powder
1 tbs coarse black pepper
1 tbs kosher salt
1 tbs red pepper flakes
1/4 cup red wine vinegar
1/2 cup olive oil or more if too thick
1/2 of a lime juice
1 tsp of the lime zest
