I have had this sauce with Rib Eye steaks and it was very good. Big flavor that lingers in your mouth.

This is indeed delicious! My favourite way to have it is on grilled halibut, but I will drizzle it on crackers with cheese, use as a dip for tortilla chips, etc. I found I can reduce the salt to 3/4 T and add more later if needed. If you bring this to a potluck, be prepared to give out copies of the recipe!

Chimichurri is one of my favorite sauces. Mine is a bit simpler with just red wine vinegar, garlic, flat leaf parsley, red onion, olive oil, and red pepper flakes. Now I am looking forward to trying this version. The first time I used Chimichurri Sauce was on Vacio Steak. This steak is very popular in Argentina and I first tried it based on the recommendation of Sebastian at Sebastian & Co., a butcher shop in West Vancouver. Vacio has become my steak of choice when it is available. Just slow cook it on the BBQ at the lowest temperature possible for about 2 hours. A nice dark crusts forms on the outside and it will be medium rare on the inside. Can't wait to try Vacio with this recipe for Chimichurri. Thanks Kimberly!

I've done so many variations. Try it with some cilantro.

I heard of this sauce quite sauce time ago and have looked for the recipe in vain, thanks to you here it is. I love the Rouxbe Website. Since joining my kitchen has been turning out more good food than ever. A really big thank you to all the staff........Jim B.

Made this for the first time today and on the initial tasting, the vinegar was absolutely overpowering and it was way too "herby". But after a few hours in a jar in the refrigerator, the flavors mellowed and blended and the taste was fantastic. Dinner guests raved about it with thin sliced pan-roasted tri-tip, but it could go with almost anything and be delicious.

Hi. Can I prepare this the night before? Will it keep? I normally prepare food the same day of a potluck, but unfortunately, I'm too busy this time.

You could certainly prepare a large portion of this the day before, but it would be best to add the herbs on the same day — this will ensure they stay nice and bright. Hope that helps. Cheers!

1/2 of salt water and 1/4 cup of vinegar for a recipe that totals to 2 cups? I made it and it tasted terrible. Very disappointing after being excited about making a chimicurri with a twist.

Sorry that you didn't like this, Tj. I usually end up with pretty close to 2 cups (a little over) with the addition of the olive oil, all of the herbs and the peppers. I wonder if there are adjustments that you could make to suite your flavor preferences? Lauren

Can I omit the oil in this recipe? If so what can use as a substitute for the olive?

Loved this recipe, had this with a steak caprese and a sweet little gem lettuce side. How long will this last in the fridge?

Hi Wendy. I am glad you loved this. This lasts a little longer in the fridge because of the amount of oil and vinegar. I think a couple weeks in a well sealed container would be totally fine, maybe longer but you would have to taste and smell to use your judgement. Lauren

I make and use chimi often. I freeze and reference it for a few months and then make a new batch. The combos are endless but it needs oil, chilantro, parsley, garlic and red pepper or chilli flakes. Can’t eat steak without it.

Can I replace the white vinager with apple cider vinager? what would be another healthier alternative? Thank you!!

Could you replace the vinegar with another substitute which isn't apple cider vinegar?

would this go well with the snapper veracruz on this website?

eric we dont have fresh oregano where i live what other fresh herb could i replace it with?thank you

Could you swap the red peppers for dehydrated green peppers? I bought a batch of green peppers at a local organic produce market and dehydrated them at home at 45°C for about 10h, I would like to try new recipes with them. Thanks.