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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.