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Figgichurri (Chimmichurri)

Figgichurri (Chimmichurri)

David Figueroa's twist on South American Chimmichurri
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Course: Dip and Salsa
Cuisine: Argentinian, South American
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 8 persons
Created by: Chef Fig


  • ½ cup flat leaf Italian parsley minced fine
  • ½ cup chopped cilantro leaves minced fine
  • 4 cloves garlic minced fine
  • 2 stalks Scallions minced fine
  • 1 shallot minced fine
  • 1 fresh jalapeño or serrano chilies minced fine
  • 1 tsp fresh Oregano minced fine
  • 1 tsp Melinda's XXXtra Hot Sauce
  • 1 tablespoon red wine vinegar
  • ½ cup olive oil
  • ¼ cup lemon or lime juice fresh squeezed
  • 1 tsp Kosher Salt
  • 1 tsp black pepper fresh ground


  • 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.
  • 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.
  • Let sit in the refrigerator for an hour to set before serving.
  • Take out of the refrigerator and allow it to get to room temperature before serving (15 to 20 mins.)

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