Figgichurri

In my home Beef and Fire are sacred. It means simple, Guacho Style cooking outdoors with my sons and nephews. And if we’re having Beef, then we’re making Chimmichurri, simple as that. It’s the finest beef condiment ever. We love it so much we call it Figgichurri.

It is wonderful on grilled beef as originally intended, however, I use it on chicken, shrimp, fish, sausage and for all of you non-meat eating folks, like my beautiful Daughter, it’s great on charred veggies too. It’s a crowd pleaser! The only downfall with this recipe is that it does not hold well.  After 3 or 4 days, the herbs oxidize and it turns dark, the flavor is still good for a few more days, but after a week or so, it is seriously degraded.

Classic South American Chimichurri is usually made with flat leaf parsley and oregano, but I love cilantro, so I add it equally to my Figgichurri and it makes a huge difference. Take the time to mince each element finely, this is not a job for a food processor, it will ruin the texture. Seriously, mince! It’s good for your knife skills and it is the key to big bold Gaucho flavor.

Figgichurri (Chimmichurri)
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Rating: 5
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David Figueroa's twist on South American Chimmichurri
Servings Prep Time
8 persons 30 minutes
Cook Time Passive Time
1 hour 1 hour
Servings Prep Time
8 persons 30 minutes
Cook Time Passive Time
1 hour 1 hour
Figgichurri (Chimmichurri)
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
David Figueroa's twist on South American Chimmichurri
Servings Prep Time
8 persons 30 minutes
Cook Time Passive Time
1 hour 1 hour
Servings Prep Time
8 persons 30 minutes
Cook Time Passive Time
1 hour 1 hour
Ingredients
1/2 cup flat leaf Italian parsley minced fine
1/2 cup chopped cilantro leaves minced fine
4 cloves garlic minced fine
2 stalks Scallions minced fine
1  shallot minced fine
1 tsp fresh Oregano minced fine
1 tablespoonred wine vinegar
1/2 cupolive oil
1/4 cup lemon or lime juice fresh squeezed
1 tspKosher Salt
1  tsp black pepper fresh ground
Instructions
  1. Place finely minced garlic, scallions, hot sauce, salt, vinegar, lime juice, serrano/jalapeño pepper and shallot in a non-reactive bowl for 10 or so minutes while you mince the herbs.
  2. Stir in herbs until mixed well, then pour olive oil over the top. You want the olive oil to slightly cover the mixture, if it doesn't, add a little more oil.
  3. Let sit in the refrigerator for an hour to set before serving.
  4. Take out of the refrigerator and allow it to get to room temperature before serving (15 to 20 mins.)
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