Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Chimichuri


Chimichuri is a South American salsa served with Asado (barbecued meat) and grilled meats.

1 lb. Chopped Parsley
1 head Chopped Garlic
1/2 tsp. Dry Thyme
1 tsp. Dry Oregano
3 tsp. Sweet Paprika
1/2 tsp. Ground Cayenne pepper
2 tsp. Sugar
Vinegar - enough to cover
4 oz. Oil (not Olive oil)

Chop the Parsley and the Garlic. Do not make a paste of it. Put the mixture in a Glass Jar, add all the herbs, Sugar and Vinegar. Mix well. Add the Oil (a thin layer of Oil should be on top of the Chimichuri, cover the Jar and leave outside the Fridge for about 3-4 Days. Taste and fix seasoning. Put it in the Fridge !! and use it (both the Juice and the Parsley mixture on barbecued meats).

The Flavor of the Chimichuri will get better after 2 weeks.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.