Chimichurri

Name: Chimichurri
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (500 ml)
Cuisine: Latin
Ingredients: 30 g Sea Lettuce; 30 g Yuyo; 30 g Cat Claw Algae; 10 g Spirulina; about ¼ bunch (10 g) Parsley; about 2 cloves (10 g) Garlic; 10 g Aji Limo; about 2 tsp (5 g) Paprika; about ¼ bunch (2 g) Oregano; about 1½ leaves (0.3 g) Bay Leaf; 10 tsp White Vin (50 ml) White Vinegar; 10 tsp Sherry Vin (50 ml) Sherry Vinegar; about ¾ cup (200 ml) Olive Oil; about 1 tsp (3 g) Pepper; about ¾ tsp (4 g) Sea Salt

Independent adaptation of a publicly published Pedro Miguel Schiaffino recipe. Not affiliated with, sponsored by, or endorsed by Pedro Miguel Schiaffino.

FINISHING SAUCE · GRILLED SQUID & SEAFOOD

In the published recipe, this is the finishing sauce for grilled squid.

Schiaffino's seaweed chimichurri for grilled squid.

On the jar

CHIMICHURRI

Method: shake
Yield: about 2 cups
Ingredients: 15

Stove sauce. Cook from the recipe

Ratio

White Vinegar 50 mlSherry Vinegar 50 mlOlive Oil 200 ml

Ingredients

Sea Lettuce30 g
Yuyo30 g
Cat Claw Algae30 g
Spirulina10 g
Parsleyabout ¼ bunch (10 g)
Garlicabout 2 cloves (10 g)
Aji Limo10 g
Paprikaabout 2 tsp (5 g)
Oreganoabout ¼ bunch (2 g)
Bay Leafabout 1½ leaves (0.3 g)
White Vinegar10 tsp White Vin (50 ml)
Sherry Vinegar10 tsp Sherry Vin (50 ml)
Olive Oilabout ¾ cup (200 ml)
Pepperabout 1 tsp (3 g)
Sea Saltabout ¾ tsp (4 g)

Where it sits

One of 143 herb sauces in the catalog, with 15 ingredients against a median of 8.

Its fat to acid ratio is 2:1, higher than 18% of the catalog’s herb sauces (median 2.8:1), a sharper mix for the category.

The acid here is white vinegar and Sherry vinegar. In this category chefs also reach for lemon juice (35 recipes), red wine vinegar (34), and white wine vinegar (17).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (6 recipes) and canola oil (6).

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Chimichurri wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 3 stars · 3 national awards

ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
Traditional ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Pedro Miguel Schiaffino. Peruvian / Amazonian. Cited awards include: Latin America's 50 Best: American Express Icon Award 2019.

Originally published as Chimichurri de Mar.

Adapted from a Pedro Miguel Schiaffino recipe (Pedro Miguel Schiaffino / 7 Caníbales (calamar parrilla)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Pedro Miguel Schiaffino / 7 Caníbales (calamar parrilla) (published as “Chimichurri de Mar”). Full citation lives in Provenance.

Companion jar