shake · chimichurri
★ STARRED KITCHENPrep 5 minChimichurri Don Julio
Independent adaptation of a publicly published Guido Tassi / Pablo Rivero (Don Julio) recipe. Not affiliated with, sponsored by, or endorsed by Guido Tassi / Pablo Rivero (Don Julio).
Guido Tassi / Pablo Rivero (Don Julio)'s Chimichurri Don Julio.
Ratio
Ingredients
- Oregano — 500 g orégano seco
- Chile Powder — 360 g ají molido
- Paprika — 100 g pimentón
- Salt — 100 g sal fina
- Garlic — 10 g ajo rallado
- Red Wine Vinegar — 1,5 L vinagre de vino (1500 ml)
- White Wine Vinegar — 1,5 L vinagre de alcohol (1500 ml)
- Water — 2,5 L agua (2500 ml)
- Sunflower Oil — 7 L aceite de girasol (7000 ml)
Method
- Pour to the lines in order (bottom → top): Red Wine Vinegar, White Wine Vinegar, Water, Sunflower Oil.
- Add finishing notes: Oregano, Chile Powder, Paprika, Salt, Garlic.
- Cap the jar and shake until emulsified.
Provenance
Guido Tassi / Pablo Rivero (Don Julio) — published sauce recipes in the PantryFlex catalog. Michelin 1* (Don Julio, Buenos Aires).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Don Julio / Fine Dining Lovers (published as “Chimichurri Don Julio”). Full citation lives in Provenance.