Recipe: Chimichurri Three Ways

Chimichurri recipes use fresh herbs, which have numerous health benefits.

A commonly-used ingredient you either love or hate is great for digestion and is high in vitamins A and C, among a few others.

If you’re not a fan, double up on the parsley. It provides vitamins to the body – so much that it acts like an immune-enhancing multi-vitamin in plant form.

Red Hot Chimichurri


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• 1 medium Spanish onion , minced
• 1 teaspoon saffron threads
• ½  cup olive oil
• 3 tablespoons red wine vinegar
• ½  flat-leaf parsley, coarsely chopped
• 1 tablespoon paprika
• 1 garlic clove, minced
• 1 to 2 pinches of chipotle chili powder
• 1 teaspoon kosher salt
• ½ teaspoons ground black pepper


1. Place minced onion and saffron threads in a small saucepan with ½ cup water. Heat over medium heat for about 5 minutes until the water turns red from the saffron and onions are tender. Pour mixture into a bowl and let cool.

2. While heating saffron mixture, in another bowl, combine remaining ingredients then add to cooled saffron mixture and stir until well-combined.  Refrigerate until ready to use.  Keeps well for 2 weeks.

Makes about 2 cups.

Rosemary Chimichurri


• ½ bunch parsley, coarsely chopped
• ½ bunch cilantro, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 1 sprig rosemary
• 2 tablespoons fresh lime juice
• 6 tablespoons extra virgin olive oil
• 1 teaspoon salt or to taste
• ¼ teaspoon pepper


1. Combine all chimichurri ingredients in a blender or food processor until smooth.

2. Pour in a dish and set aside until ready to use.

Makes about 1 cup.

Dry Chimichurri


• 2 tablespoons dried parsley
• 2 tablespoons dehydrated minced onion
• 2 teaspoons dried oregano
• 2 teaspoons dehydrated minced garlic
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons dried basil
• 2 teaspoons smoked paprika
• 2 teaspoons kosher salt


1. Place all ingredients in an airtight container.  Cover and shake vigorously until well-combined.

2. Use it as a rub for meats or seasoning for roasted  veggies.

Tip:  To release flavors, crush herbs between fingers.

Makes about 1 cup.

Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez.

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