*Thank you everyone for the positive feedback! I'm so happy you enjoy my recipes! If you haven't done so already, please subscribe to my channel! I want to reach 2k subscribers by next month!!! Stay hungry my friends!*
this sauce is SOOOOO DAMN GOOD. I made some modifications though. I split it in half with cilantro and parsley (because i had a ton of both growing in my garden) and used red wine vinegar instead of apple cider vinegar. probably not true authentic argentinian but man it was so good
Here in Argentina, it is optional to add some sweet paprika to it, same ammount of oregano and crushed red pepper, it'll give you some strong red color and lot of flavor to the sauce.
@@RussellSchaff Answering a question a little late haha, but better late than never, yes, if you can add the parsley stems, that will give it a little more parsley flavor and add something crunchy
I literally just bought a bottle of chimichurri sauce at the store having never tried it and fell in love with it. I will definitely be making your recipe.
You will throw that bottle out once you’ve had this chimichurri! It’s the best. I recommend making it the day before you use it. The flavors will be much more developed
Absolutely perfect!!! I made this chimichurri sauce. I use red wine vinegar rather than the apple cider because I didnt have enough ACV. It is delicious I am eating it now with just tomatoes. Hopefully I'll have some left for the steak!😁 Thanks for an authentic recipe. I've made chimichurri about 6 times using various recipes and this one nails it. The oregano steeping 🤯 :mind blown: Love how your engaging and thorough I will be subscribing! Thanks again xo
This is great, thanks! But NEVER get rid of the parsley stems! They add loads of flavour and crunch! Mixing in coriander and some lemon also adds a lovely touch.
Thank you for the tip! I usually always throw away the parsley stems, but I do always use cilantro stems. I didn’t know parsley stems were also packed full of flavor.
To Really get the oils out of the Parsley stems and leaves I found it works best instead of chopping them... Put them in a blender with half a cup per bunch of extra virgin olive oil and blend until you have a thick green paste. It may take a while but if you do that with the garlic and the parsley, the extra virgin oil should extract all the goodness.
I made it and have been making it over and over again since first watching video. I add it to everything. Even over rice. I'm addicted. Especially now that I've also learned I can improvise cooking sherry in place of vinegar.
@@RegesterForDinner There's a food truck that comes to my work, they make pulled pork sliders on hawaiian rolls, and they'd top it with chimichurri and a pink sauce. They also topped their fries with the chimichurri. First time I ever had it and I was hardcore addicted to them, lol.
I tasted this from a store for the first time in my life. And it tasted fantastic. Now that I know I can make it myself I'm overly enthused to begin making a huge jar. Starting tomorrow. Thanks for this, sir. I'm now going to subscribe to your page and see what else you've got going?
Sorry, I used dried oregano and parsley because, I didn't have fresh and balsamac vinegar. Let it stand for a day and it turned out fantastic! I'm learning how to make different sauces now. Can't believe just how easy they are and, they make such a difference for your dish. Takes empanadas to the next level.
This goes really well with lamb seekh kebabs, Pakistani/Indian method. With a few tiny modifications. For the last few times I've not made the usual hot mint chutney. It's similar that it 'lightens' kebabs, which can be heavy. Plus it looks great, vibrant and fresh. First time I used oregano
@@RegesterForDinner that was a very quick reply! Cumin & cilantro are two musts with lamb. Cold lamb & cilantro sandwich is great. Next time gotta try chimichurri with it.
@@Gunzee haha I always like talking to my audience and especially when they give me tips and feedback. Your gunna have to send me of that lamb and mint chutney. That would go amazing in a sandwich
@@RegesterForDinner fresh mint bunch roughly 70 grammes 1 to 2 teaspoon salt/to taste cilantro 20 grammes include stems 1 to 2 green chilli to taste 1/2 a lemon Place everything in a food processor. Finely dice 1/2 a brown onion, run through water and add at the end. To be honest I've never weighed the ingredients so you might need to add or reduce to your preference. You can add a little sugar 1/4 teaspoon to balance the chilli & mint.
Great video! If I may…get a lapel mic or an overhead mic. The room echo has a high treble frequency to it. Great background music! I’m making this tonite. 🤘
Hi Sebastian. nice simple recipe. If you don't mind, I'd like to offer you a couple of tweaks that I think you may want to consider. These tweaks are based on a recipe from David Rosengarten who had cooking show on the Food Network when they first began back in the early 90s. The show was called TASTE and this show aired in 1998. You can still catch some of these shows on Google. Anyway… for the tweaks… 1) instead of all dried oregano use 50/50 dried and fresh minced but don’t steep the fresh in with the warm water with the dried. There is big difference in the flavor profile of dried vs. fresh that I think enhances the flavor. 2) I think your recipe needs more salt and should add the salt to the warm water with the dried oregano to dissolve. This is called a Salmuera. Also use Kosher salt (my preference is Diamond Crystal however keep in mind that if you use Morton Kosher it measures to half the amount compared to Diamond Crystal because of the size of the flakes. So, 2 tsp Diamond to 1 tsp Morton for the same salinity). In Rosengarten’s recipe his Salmuera is 3 Tbl Kosher salt dissolved in 1 cup of warm water and is based on 2 bunches of parsley. Awh what the hell… I will share the recipe that I have since you wont find it on the internet. Yield: 4 cups Ingredients > 2 bunches flat leaf parsley > 6 cloves garlic > 1 cup extra virgin olive oil > 2 tablespoons fresh oregano > 1 tablespoon crushed red pepper > 2 tablespoons dry oregano > 2 tablespoons sweet Hungarian paprika > 1/2 tablespoon cumin (optional) > 1 teaspoon freshly ground pepper > 1/2 cup white wine vinegar > 2 tablespoons red wine vinegar > 1 cup salmuera (made with 1 cup warm water and 3 tablespoons of Diamond Crystal Kosher salt) > 1 cup roasted pepper, diced (optional - this depends on what region in Argentina you are from) Directions 1. Start with the salmuera; mix the warm water with salt and set aside to cool completely. 2. In a food processor, combine fresh parsley, fresh oregano, garlic and olive oil. Pulse several times. 3. Add the dry ingredients and the vinegars in a slow motion. 4. Pour the cold salmuera slowly into the sauce, while mixing, until the sauce is well amalgamated. Don’t overprocess like a pesto. Leave it a little chunky. 5. Transfer to a serving bowl and stir in by hand the diced peppers if using.
Lol wow! Now this is a comment. Thank you for the tips. I will definitely give it a shot when I make chimichurri next. I appreciate you taking the time to find that recipe as well! I’m sure it is delicious. Thank you for watching 😊
After 24hrs in the fridge. That sauce tastes 100% better ..I pour it over a well seasoned Skirt Steak.that I've had Marinadeing for 24hrs in Cuban MOJO Marinade
Hola, this is my first time discovering your channel & I just subscribed. You guys are funny! I will keep watching. I love chimichuri & I love the Argentinian People (did I spell that correctly)? ✌
Awesome, watched 3 times before found recipe 🤷lol. Was great. Planning bigger dinner Friday night, I'm making chimichurri Thursday, can I marinade overnight also? I did 4 hours but won't have time for Friday? Tyvm tc
Haha well I’m glad you found it! And yes! You can even make it today. In my opinion it tastes better the longer it sits. This recipe should last us to 3 to 4 weeks in your fridge no problem!
How long can you keep this mixture? Is it one use only or can you store the batch? Do you store in refrigerator or just in cupboard? Can you use fresh oregano or is dried better for this recipe? Thank you foe the video! Thank you
Great questions! It can store up to 3 weeks in the fridge. I don’t recommend storing it in the cupboard as it uses fresh ingredients. Fresh oregano would be a better choice than dried, I just didn’t have any at the time. Thank you for watching
I’ve always use red wine vinegar but I don’t really like it… the chimchirri they use in an Argentinen grill place tastes way different and maybe they use acv?? It just has a way better taste 😂 I’m trying this recipe
I made this with apple cider vinegar like you suggested and I noticed after I refrigerated my chimichurri the next day had like a layer of curd maybe on top? Looked like a oil equivalent of skim milk. I was wondering if this was normal and if all I have to do is just mix it. Loved it the first day though
Yes this is normal. That is the olive oil solidifying in the fridge. When you bring it to room temperature and mix it up, the oil will go back to normal
Chimi is looking delicious Sebastian (I love that name : - )-. The one thing I would add tho' is not to use dried oregano. Fresh hers are soooo much better.
WHENEVER I HEAR ANYBODY SAY INTO THE BOWL, I IMMEDIATELY THINK OF THE KID WHO COOKS ON TIKTOK AND SAYS “INTO DA BOWLLLLLLL” WHENEVER HE PUTS SOMETHING INTO A BOWL 😂😂😂
I haven't tried making this recipe but I tried another chimichurri recipe. I'm hesitant because I'm not sure if the sauce is supposed to taste so salty?? The last recipe I tried tasted way too salty but idk if that's how its supposed to taste
@@arlenemartin1112 my favorite thing to do is take grilled marinated skirt steak, slice thin on bread with chimichurri and shaved Asiago cheese. Incredible sandwich
The coriander yes you can use that instead of parsley. I would recommend doing a 50/50 blend though. However, the olive oil, I wouldnt substitute for a neutral oil, the flavor from olive oil really ties into your chimichurri.
That’s a good question. I didn’t really think about it. I already had dried oregano and crushed red peppers in my pantry so I didn’t think about getting fresh ones. I’m sure that would be delicious!
@@RegesterForDinner we don´t use a very heat red pepper flakes in Argentina, we use "ají molido" (ground red bell pepper) you can get the falvor but not the heat. It´s very unusual to use "red pepper" or other heat cilli, just the north west region and in a small dosis.
*Thank you everyone for the positive feedback! I'm so happy you enjoy my recipes! If you haven't done so already, please subscribe to my channel! I want to reach 2k subscribers by next month!!! Stay hungry my friends!*
1
this sauce is SOOOOO DAMN GOOD. I made some modifications though. I split it in half with cilantro and parsley (because i had a ton of both growing in my garden) and used red wine vinegar instead of apple cider vinegar.
probably not true authentic argentinian but man it was so good
Without cilantro we do not enjoy it as well. Also like to add a bit of red onion.
I am making same adjustments
Cilantro is a must and authenic 🙌
@@richl6182 I used about 20% cilantro 80% parsley.
ow about lime
Here in Argentina, it is optional to add some sweet paprika to it, same ammount of oregano and crushed red pepper, it'll give you some strong red color and lot of flavor to the sauce.
Thank you for the tip!
Is it okay to use the stems of the parsley, I've always picked it off?
@@RussellSchaff
Answering a question a little late haha, but better late than never, yes, if you can add the parsley stems, that will give it a little more parsley flavor and add something crunchy
Didn’t know this existed. It was GREAT on our ribeye steaks. Thank you.
I’m glad you enjoyed it!
😆
I literally just bought a bottle of chimichurri sauce at the store having never tried it and fell in love with it. I will definitely be making your recipe.
You will throw that bottle out once you’ve had this chimichurri! It’s the best. I recommend making it the day before you use it. The flavors will be much more developed
@@RegesterForDinner I was thinking the same thing.
Absolutely perfect!!! I made this chimichurri sauce. I use red wine vinegar rather than the apple cider because I didnt have enough ACV. It is delicious I am eating it now with just tomatoes. Hopefully I'll have some left for the steak!😁
Thanks for an authentic recipe. I've made chimichurri about 6 times using various recipes and this one nails it. The oregano steeping 🤯 :mind blown:
Love how your engaging and thorough I will be subscribing! Thanks again xo
Thank you so much for watching! I’m so happy you like the recipe! If you have and video ideas for me I’m all ears!!! 😊
Your suppose to use red wine vinegar
@@criscd3506Ooohh
This is great, thanks! But NEVER get rid of the parsley stems! They add loads of flavour and crunch! Mixing in coriander and some lemon also adds a lovely touch.
Thank you for the tip! I usually always throw away the parsley stems, but I do always use cilantro stems. I didn’t know parsley stems were also packed full of flavor.
Also you can use parsley stems in chicken or veggie stock making
Use the stems to make parsley mayo.
To Really get the oils out of the Parsley stems and leaves I found it works best instead of chopping them...
Put them in a blender with half a cup per bunch of extra virgin olive oil and blend until you have a thick green paste. It may take a while but if you do that with the garlic and the parsley, the extra virgin oil should extract all the goodness.
@@Battlefox64_RL Never blend chimichurri that's sacrilege
I made it and have been making it over and over again since first watching video. I add it to everything. Even over rice. I'm addicted. Especially now that I've also learned I can improvise cooking sherry in place of vinegar.
My coworker had this sauce on her steak for lunch. She let me try it and it was really good so I had to come find me a recipe 😁
Yes! It goes well on steak, chicken, fish. You name it!
@@RegesterForDinner There's a food truck that comes to my work, they make pulled pork sliders on hawaiian rolls, and they'd top it with chimichurri and a pink sauce. They also topped their fries with the chimichurri. First time I ever had it and I was hardcore addicted to them, lol.
@@vodengc520 that sounds incredible. May have to make that on an episode
I made authentic chimichurri but did not add water to the oregano like this recipe but other than that it was and same and so damn good 🔥🔥
The 51 dislikes are from people who prefer ketchup...
Lol this made my day. So true
🤣
@@RegesterForDinner How long could you expect us to last in the fridge?
@@k24civic1608 about 3 weeks
Actually are comments from people who knows how to do a proper chimi
We make a. Mint sauce with mint leaves lettuce acv and sugar all chopped fine . It great with lamb and prime rib and Yorkshire pudding
Great video. I think that the secret is NOT to add water. Just extra virgin oil. Great recipe though!
I’ll give it a try next time! Thanks for watching 🙂
No olive oil my, other oil without " body", less quality is better, like sunflower oil.
No.
Sunflower oil. Then it can mature longer.
I tasted this from a store for the first time in my life. And it tasted fantastic. Now that I know I can make it myself I'm overly enthused to begin making a huge jar. Starting tomorrow. Thanks for this, sir. I'm now going to subscribe to your page and see what else you've got going?
Sorry, I used dried oregano and parsley because, I didn't have fresh and balsamac vinegar. Let it stand for a day and it turned out fantastic!
I'm learning how to make different sauces now. Can't believe just how easy they are and, they make such a difference for your dish. Takes empanadas to the next level.
Was interested. Tried to make it. It was so good!!
Wow I am gonna make this tonight I love Chimichurri sauce❤
Awesome! Let me know how it turns out!
I’ve been looking for this recipe. Thanks!😊
You’re welcome!
Looks Great! This recipe is a New one for me to add to my list! Thanks Sab!
You’re welcome! Make it the day before you use it so the flavors are fully developed!
I just made a batch, it's currently marinating and chilling in the fridge. Cant wait to try it on my chicken tonight & other things.
Great! Let me know what you think! Be sure to subscribe if you like my content!!!
About to make this for tacos where having tonight but wanted to make sure I remembered how to make it lol
Haha nice! Grilled steak with some queso fresco and chimichurri would be 🔥
I don’t know if you’ll see this or not but I absolutely want to say thank you very very much it’s the best
You are very welcome! Thank you for watching
This goes really well with lamb seekh kebabs, Pakistani/Indian method. With a few tiny modifications.
For the last few times I've not made the usual hot mint chutney. It's similar that it 'lightens' kebabs, which can be heavy. Plus it looks great, vibrant and fresh.
First time I used oregano
Honestly it goes great on just about any meat! I love lamb so I will have to give that a try!
@@RegesterForDinner that was a very quick reply!
Cumin & cilantro are two musts with lamb.
Cold lamb & cilantro sandwich is great. Next time gotta try chimichurri with it.
@@Gunzee haha I always like talking to my audience and especially when they give me tips and feedback. Your gunna have to send me of that lamb and mint chutney. That would go amazing in a sandwich
@@RegesterForDinner
fresh mint bunch roughly 70 grammes
1 to 2 teaspoon salt/to taste
cilantro 20 grammes include stems
1 to 2 green chilli to taste
1/2 a lemon
Place everything in a food processor.
Finely dice 1/2 a brown onion, run through water and add at the end.
To be honest I've never weighed the ingredients so you might need to add or reduce to your preference. You can add a little sugar 1/4 teaspoon to balance the chilli & mint.
This is so simple and delicious! Thanks for sharing
Thank you for watching!
Looks and sound delicious 😋 I will definitely make this in this weekend 😊thank you for sharing with us buddy👍
Very ready 😂 made it to serve over steak. The family loved it 👌
Great video! If I may…get a lapel mic or an overhead mic. The room echo has a high treble frequency to it. Great background music! I’m making this tonite. 🤘
I finally bought a lav mic! Check out my newer videos, you’ll hear the audio is a million times better. Thank you for watching.
I love it !!! I am Brazilian I am gonna try it 😘
LOVE FROM INDIA. GOOD FOOD UNITES US ALL.
Yummmmy I tried this over grilled briskett and yummmy
Thank you for the informative video
Question: How long can I keep it in the fridge before it goes bad?
Great question! I would say up to 3 weeks
Infinite amount of time
Hey, in home we had it for a lot of months and never went bad, its like eternal
Best sauce on earth for meat chimichurri viva argentina period
Yes also a delicious steak sandwich
I just made this right now, never tried chimichurri before. I'll let you know if I like it or I'll go back to ketchup lol
Awesome! I’d recommend letting it sit for a day or 2
@@RegesterForDinner Do you let it sit out or refrigerate?
@@frankierizzo5481 I recommend refrigerate
How was it?
It was different... not sure if I like it or not LOL my friends just switched back to the hot sauces after trying it once...
Thank you! Simple and to the point!
You're welcome!
Thank you for sharing your recipe ❤
Love this stuff on prime rib soooo good. I can eat it on just about all meats
Yes I agree. One of the best sauces for meat around.
I've only had chimichurri once so far but definitely going to again as soon as possible
It’s goes great on all meats and even roasted veggies
@Regester For Dinner was amazing! Only sauce I've had that was as eye opening was the mint sauce that goes with lamb
I’m making this tonight with steak…. Thank you!!!
You’re welcome! Enjoy
Una delicia,saludos from Buenos Aires
Yay! I’m glad you like my recipe!
Making this tonight for midnight meat tomorrow on Catalina. IYKYK
Yes! It’s going to be good and the right amount of time too for it to marinade and get better in flavor.
"season generously with a little bit of salt" lol. Can't wait to try it. Thank you
Lol I mix up my words a lot, but yes try it! It’s delicious and gets better over time
Hi Sebastian. nice simple recipe. If you don't mind, I'd like to offer you a couple of tweaks that I think you may want to consider. These tweaks are based on a recipe from David Rosengarten who had cooking show on the Food Network when they first began back in the early 90s. The show was called TASTE and this show aired in 1998. You can still catch some of these shows on Google. Anyway… for the tweaks… 1) instead of all dried oregano use 50/50 dried and fresh minced but don’t steep the fresh in with the warm water with the dried. There is big difference in the flavor profile of dried vs. fresh that I think enhances the flavor. 2) I think your recipe needs more salt and should add the salt to the warm water with the dried oregano to dissolve. This is called a Salmuera. Also use Kosher salt (my preference is Diamond Crystal however keep in mind that if you use Morton Kosher it measures to half the amount compared to Diamond Crystal because of the size of the flakes. So, 2 tsp Diamond to 1 tsp Morton for the same salinity). In Rosengarten’s recipe his Salmuera is 3 Tbl Kosher salt dissolved in 1 cup of warm water and is based on 2 bunches of parsley.
Awh what the hell… I will share the recipe that I have since you wont find it on the internet.
Yield: 4 cups
Ingredients
> 2 bunches flat leaf parsley
> 6 cloves garlic
> 1 cup extra virgin olive oil
> 2 tablespoons fresh oregano
> 1 tablespoon crushed red pepper
> 2 tablespoons dry oregano
> 2 tablespoons sweet Hungarian paprika
> 1/2 tablespoon cumin (optional)
> 1 teaspoon freshly ground pepper
> 1/2 cup white wine vinegar
> 2 tablespoons red wine vinegar
> 1 cup salmuera (made with 1 cup warm water and 3 tablespoons of Diamond Crystal Kosher salt)
> 1 cup roasted pepper, diced (optional - this depends on what region in Argentina you are from)
Directions
1. Start with the salmuera; mix the warm water with salt and set aside to cool completely.
2. In a food processor, combine fresh parsley, fresh oregano, garlic and olive oil. Pulse several times.
3. Add the dry ingredients and the vinegars in a slow motion.
4. Pour the cold salmuera slowly into the sauce, while mixing, until the sauce is well amalgamated. Don’t overprocess like a pesto. Leave it a little chunky.
5. Transfer to a serving bowl and stir in by hand the diced peppers if using.
Lol wow! Now this is a comment. Thank you for the tips. I will definitely give it a shot when I make chimichurri next. I appreciate you taking the time to find that recipe as well! I’m sure it is delicious. Thank you for watching 😊
Your welcome and my pleasure. I enjoyed sharing as you are doing!!
In Argentina we use Spanish paprika AKA Pimentón.
thank you for teaching me this. I'll make it with a ribeye steak
The perfect combo! ❤️
That’s my favorite! Thanks!!❤
You’re welcome!
Thanks I will try it to make it
I like the South Brazil Chimichurri is the best to eat with fishes, noodles , sasuges, or beefs
I just had it with pork chops. It seriously tastes better after about 2 weeks
Seriously I know it’s not Traditional but it is pretty popular, add cilantro do 2 parts parsley 1 part cilantro 🔥
I will do that the next time I make it! Thank you
Cilantro is not an ingredient of traditional recipe as it's not popular in Argentina. Just parsley and oregano.
Recently made this and it is fantastic. You could put this on a shoe and it would be good.
Agreed! Thanks for watching
After 24hrs in the fridge. That sauce tastes 100% better ..I pour it over a well seasoned Skirt Steak.that I've had Marinadeing for 24hrs in Cuban MOJO Marinade
I couldn’t agree more! The longer it sits the better!
Hola, this is my first time discovering your channel & I just subscribed. You guys are funny! I will keep watching. I love chimichuri & I love the Argentinian People (did I spell that correctly)? ✌
Thank you so much! That means a lot. We will be making more videos soon
I love chimichurri 🥰🌻
Me too
Thank you for the great recipe, subscribed!
Thank you so much!
Awesome, watched 3 times before found recipe 🤷lol. Was great. Planning bigger dinner Friday night, I'm making chimichurri Thursday, can I marinade overnight also? I did 4 hours but won't have time for Friday? Tyvm tc
Haha well I’m glad you found it! And yes! You can even make it today. In my opinion it tastes better the longer it sits. This recipe should last us to 3 to 4 weeks in your fridge no problem!
@@RegesterForDinner tyvm
I agree
Thank you for sharing and showing how to make this awesome 👌 sauce.
Thank you for watching!
My version has stems fresh oregano never dried one head of garlic and ginger.
The ginger is an interesting concept. I’m sure it’s good!
Im asian and i love chimechurri, specialy on my fish dish
Yes! Chimichurri on seafood like fish or shrimp is fantastic
You are a Chimichurri..
Thank you🥰
You’re welcome!
Looks delicious, highly recommended to submerge that parsley in water with salt to get rid of bugs
Thank you for the tip and thank you for watching!
thats just extra protein
If you’re impatient like me, can you eat this immediately after or do you have to wait for it to marinade first?
Lol I mean you can eat it right away. It will taste better though the longer it sits
Hahaha yes you can
Thank you
You're welcome
Good stuff!
chimichurri is amazing
It really is
Ouuu.. yummy 😋🤤
How long can you keep this mixture? Is it one use only or can you store the batch? Do you store in refrigerator or just in cupboard? Can you use fresh oregano or is dried better for this recipe? Thank you foe the video!
Thank you
Great questions! It can store up to 3 weeks in the fridge. I don’t recommend storing it in the cupboard as it uses fresh ingredients. Fresh oregano would be a better choice than dried, I just didn’t have any at the time. Thank you for watching
I’ve always use red wine vinegar but I don’t really like it… the chimchirri they use in an Argentinen grill place tastes way different and maybe they use acv?? It just has a way better taste 😂 I’m trying this recipe
Good job!…. 👍
Thanks I like your recipe
You’re welcome!
Great video!
Glad you enjoyed it
I made this with apple cider vinegar like you suggested and I noticed after I refrigerated my chimichurri the next day had like a layer of curd maybe on top? Looked like a oil equivalent of skim milk. I was wondering if this was normal and if all I have to do is just mix it. Loved it the first day though
Yes this is normal. That is the olive oil solidifying in the fridge. When you bring it to room temperature and mix it up, the oil will go back to normal
@@RegesterForDinner cool thanks!
Thanks!
You’re welcome! Thank you for watching 😊 Check our some of my other videos if you’d like!
Pretty funny, thank you gentlemen.. 🙏🏻👍🏻
Our pleasure! Glad you enjoyed it!
Amazing
Thank you!
Chimi is looking delicious Sebastian (I love that name : - )-. The one thing I would add tho' is not to use dried oregano. Fresh hers are soooo much better.
Yes! I wish I had them, I made it with the fresh oregano after this video and it was a night and day difference. Thank you for watching!
@S D if you’re asking about if you use fresh oregano, I probably wouldn’t because it is already very aromatic.
I’ve been making this since I was young and have never added water to it .
Thank you for the feedback, I use the water just to open up the flavor of the oregano and make it more aromatic.
@@RegesterForDinner that doesn’t make sense, just use fresh herbs, your diluting the flavor using water all together
I love the SpongeBob reference 🙂
OMG
IT WAS DELICIOUS
I’m glad you liked it! It gets better over time too
Does it have to be refrigerated? Thanks.
WHENEVER I HEAR ANYBODY SAY INTO THE BOWL, I IMMEDIATELY THINK OF THE KID WHO COOKS ON TIKTOK AND SAYS “INTO DA BOWLLLLLLL” WHENEVER HE PUTS SOMETHING INTO A BOWL 😂😂😂
Love that guy! Lol thanks for watching
Hi, how long would the chimichurri sauce stay on the refrigerator if i have extra leftovers?
The chimichurri will last quite a while at least month
Yummm
Thanks man looks good with apple cider, going to try it on my tri tip
That’s the perfect steak for it!!!
Dope video im a chef ... Keep it conin
Thank you! I’m glad you like my videos. Let me know if you have any recommendations for my next video!
How to make homemade pot pie??!!
@@ronnieburgundy5630 that’s not a bad idea! Perfect for this time of year too w
Great recipe. how long can you store it?
For a few months. The vinegar will help keep it good for quite some time
Excelente 🤗
Thank you!
I haven't tried making this recipe but I tried another chimichurri recipe. I'm hesitant because I'm not sure if the sauce is supposed to taste so salty?? The last recipe I tried tasted way too salty but idk if that's how its supposed to taste
It shouldn’t be overly salty. Definitely has a lot of acidity though but not salty. Give it a try and let me know what you think!
That was the best sauce
Yay! I’m glad you enjoyed it. Thank you for watching :)
You're welcome..I brought that to some friends and its the game changer ..we used it in our steaks..I ate it with my steamed fish n friend chickens
@@arlenemartin1112 my favorite thing to do is take grilled marinated skirt steak, slice thin on bread with chimichurri and shaved Asiago cheese. Incredible sandwich
I love how you threw in the SpongeBob narrator voice!
Haha thank you
argentinian chimichurri it’s the best ❤️❤️❤️
Agreed!
Argentines never use dried herbs try the real version with culantro the thorny cousin of oregano, native to South America
@@m.pearce3273 will do! Thank you for the tip
I think I'll make some and as
Add some mint leaves to half of it and try it
That sounds refreshing. That would probably go well on gamier meats like lamb
Can we used coriander leves replce parsaly or oil oil to normal fregrence free vegetables oil??
The coriander yes you can use that instead of parsley. I would recommend doing a 50/50 blend though. However, the olive oil, I wouldnt substitute for a neutral oil, the flavor from olive oil really ties into your chimichurri.
Camera is too far away. 😢
Niiiiceeeee
Thank you!
I followed your instructions but the smell and taste of the apple cider vinegar is overpowering . Anything to help?
Did you let it sit for a little? You may want to add a bit more oil to soften up the intense vinegar taste
or a pinch of sugar may take the edge off, thanks.
Replace half of the vinegar on this recipe with watter and use red wine vinegar.
'Season generously with a little bit of salt' 😂
Trying tonight with what I call Patagonia roast and sweet potatoes.
Sounds like it’s going to be delicious!
Nice video man, but wondering why not use fresh oregano and fresh chilli peppers?
That’s a good question. I didn’t really think about it. I already had dried oregano and crushed red peppers in my pantry so I didn’t think about getting fresh ones. I’m sure that would be delicious!
How long would it last in the fridge? Can I make a whole bunch and keep it in stock at all times?
Yes! It should last between 4-6weeks at least due to the fact it has vinegar. It gets better over time!
@@RegesterForDinner Perfect! Thank you so much.
Do we need to refrigerate it overnight or let it sit in room temp?
You can do either or. Because of the vinegar content it won’t spoil leaving it out
"Crushed Red Pepper Flakes" this is not opcinal, it´s a must!
I agree! But some people don’t like any heat
@@RegesterForDinner we don´t use a very heat red pepper flakes in Argentina, we use "ají molido" (ground red bell pepper) you can get the falvor but not the heat. It´s very unusual to use "red pepper" or other heat cilli, just the north west region and in a small dosis.
@@gbma71 that’s interesting! I wonder if I can find that here in Florida
@@RegesterForDinner I hope you can!
Do you refrigerate or can you leave it out?
If I’m using it within a couple hours I’ll leave it out, otherwise I’ll keep it refrigerated for up to 3 weeks. It taste better the longer it sits!
We've it out for months and never went bad