Ingredients

How to make it

  • Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
  • This garlicky sauce from Argentina is great spooned over beef, chicken, or as a marinade for salmon. In the latter case, I marinate the fish for 20 minutes in half the sauce, then grill on a piece of non-stick aluminum foil with fork holes. I put the remaining sauce on the table as a side for spreading over the cooked fish (or steak or chicken).

Reviews & Comments 7

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  • Good4U 9 months ago
    Review in IMI
    3 Today
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  • binky67 6 years ago
    Mmmmmm mmmmm mmmm, good!
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  • rottman 6 years ago
    Hi Keni. Glad you liked it. Makes for a great departure from the plain old every day grilled fish. Thanks for the kind words and nice photo.
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    " It was excellent "
    keni ate it and said...
    Very good! I used it on perch, actually, as I rarely add anything to my red meat(I have to limit my intake, so when I eat a steak, I just want a steak! :)...anyway, I followed the recipe, I just didn't process my sauce as much as some might like it...I had it this way out, once, and loved the texture, so I make it that way, now. I broiled the fish with a lil lemon juice, only, and let the sauce be the primary flavor. Very nice. Again, thanks for the recipe! :)
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    " It was excellent "
    keni ate it and said...
    Classic recipe...nice addition. It's what I use for most heart fish...last time was swordfish...great stuff! I'll try your exact recipe, next time I need it. Thank you! :)
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    " It was excellent "
    elgab89 ate it and said...
    Chimichurri is my fave sauce. I can eat it on a steak, rice, pasta - you name it! Great recipe!
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    " It was excellent "
    minitindel ate it and said...
    oh yum i like trying diferent rubs and marinades and sauces ..........this is great.. high 5
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