I've checked out several recipes and none of them really turn out right. They taste like well... parsley, balsamic vinegar, and garlic. No actual kick to it. Nothing special.

I toss the whole thing into a hand blender and serve it raw.

I'm not sure if I'm using the right chili. I don't have access to many American chilis, and am mostly relying on SE Asian ones. I also avoid alcohol, hence the usage of balsamic vinegar instead.

Am I missing some technique or secret ingredient?


A couple of ideas you might try: using half cilantro and half parsley, and adding some very finely minced raw onion. I also sometimes add a tablespoon or so of drained capers. Some people also add a modest amount of fresh oregano leaves for their resinous punch.

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I definitely tasted a very good chimichurri in an Argentinean cafe(Nonna's Empanadas) at West Hollywood just about two weeks ago. So the best I can do is to describe its difference from others and hopefully that will help to replicate a tasty one. That chimichurri was made up of not only those required herbs and seasoning, also it was tangy and spicy.

I'm also sure that it was made from chili oil because its oil color was bright red which contributed to its delicious spiciness. However, the mystery was about its tanginess. I don't think that it was from a lemon or lime juice because all I could see was herbs and oil. I think it was either citric acid or another sour spice such as "sumac".

There was no overpowering garlic taste or residues either.

I would definitely try to replicate that chimichurri in near future when I'm making grilled chicken and would post the recipe to my blog.

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  • Are you sure the tanginess wasn't from red wine vinegar? – ESultanik Jan 30 '14 at 15:50
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    +1 for tangy + spicy. That said, if you do come up with a good recipe and have some advice to share, feel free to come back and edit your answer to link to the post. But linking just to your blog, when there's not a recipe there yet, doesn't help answer this question. – Cascabel Feb 16 '14 at 5:34

Red wine vinegar, cilantro, parsley, shallots, garlic, dried red Chili flake, sugar, salt, pepper, grapeseed oil.

Blend and let it rest for at least an hour at room temp for the flavor to develop

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  • That sounds like a nice recipe. Without some basic proportions, it is not so useful though. – razumny Feb 16 '14 at 18:25
  • Experiment, make it your own – user23249 Feb 16 '14 at 18:40
  • While I understand that, and would do that if I felt a need to improve on my own take on chimichurri, your answer is next to useless without any proportions. – razumny Feb 16 '14 at 18:43

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