Reviewed: Jan. 7, 2012

Made it with cilantro and used rice vinegar instead of sherry, but otherwise followed the recipe. I like this one better than the one I learned in school.

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Reviewer:

lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Dec. 2, 2011

I substituted red wine vinegar for sherry wine vinegar and omitted the cayenne pepper and it was a huge hit on grilled flank steak. I also marinated some shrimp and grilled them but they weren't as tasty as the steak. I Will definately be making this (for steak) again!!!

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Reviewer:

Sheila

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Cooking Level: Expert

Home Town: Middletown, New Jersey, USA

Living In: Belford, New Jersey, USA

Reviewed: Nov. 4, 2011

If you can't find sherry wine vinegar, red wine vinegar works fine too.

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Reviewer:

TRACYVERONIKA

Reviewed: Aug. 30, 2011

Use breath mints after eating! Holy-Garlic-breath this was good, but it stuck with me for hours. Any one have ideas how to use the extra sauce? I had a lot left over.

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Reviewer:

Ad-lib Cook

Cooking Level: Intermediate

Living In: Waldorf, Maryland, USA

Reviewed: Jun. 12, 2011

Yummy! We will make this again.

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Reviewer:

honeybun

Reviewed: May 14, 2011

I like this recipe; however, I also add in a couple of finely chopped shallots and leave out the cayenne pepper.

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Reviewer:

PurpleJade73

Reviewed: Feb. 21, 2011

Perfect, wouldn't change a thing.

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Reviewer:

Jess

Cooking Level: Expert

Living In: Orlando, Florida, USA

Reviewed: Feb. 9, 2011

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!

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Reviewer:

OSusanna44

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Hartland, Michigan, USA

Reviewed: Feb. 2, 2011

Not good, I made to use with a roasted chicken recipe from here. Way too much vinegar flavor, that's all I could taste. Sad I wasted all those ingredients.

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Reviewer:

SARATHERESA

Cooking Level: Intermediate

Reviewed: Oct. 18, 2010

So delicious. I use to live in Miami, so I know how authentic chimichurri should taste. I've tried a couple other recipes that fell short. This one is it!

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