Your picture looks more like gravy than how I remember chimichurri. After eating this down in Miami, I was so happy to learn how to make it at home. Used fresh parsley and learned that the flat leaf variety probably works best, fresh oregano, small amount of fresh cilantro red wine vinegar, fresh squeezed lemon, and extra garlic (pressed). Also added finely chopped red pepper and onion. The key is to balance out the salt with the amount of vinegar and lemon juice you use. In my opinion, this should be made well ahead of time so that all the flavors can mesh. I served it with roasted pork but Im sure I can eat it with anything!! Love love love it and look forward to making it over and over again! it is GREAT with slightly warmed pita bread eaten like tabouli! Mmmm. This will surely be a staple at our house! Next time I may add some diced tomato to the mix!

Reviewed On: Feb. 9, 2011

I just made this yummy sounding recipe and followed Rae's suggestion of using 6 cups sugar and not straining. Wished I was more sure of how to do a hot water bath for sealing the jars, but since I used hot jars filled with hot jelly and kept them in the hot water bath for about 5 minutes, I am assuming that as it cools, it will 1) jell and 2) seal the jars. I added 1 drop of green food color to enhance the color and was able to fill 6 half pint jars. Can't wait to try it out once it cools! What a great way to use up jalapenos from the garden! Thank you for this amazing recipe that is surely a keeper.

Reviewed On: Aug. 26, 2010

Amazing ham/bean soup recipe! It did make a HUGE pot full but every bit got eaten up in a few days! I am making another pot as I type this and am looking so forward to dinner tonite! Thanks for sharing! One tip: I used more than one bag of the 15 beans and then after they were all cooked up, I took a good amount out and ran it through my blender before readding it to the soup. Makes a great thickening agent instead of flour! Mmmm 10 stars!!!

Reviewed On: Jan. 25, 2010