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Chimichurri is a staple condiment of Argentina, Uruguay and other South American countries. It is used both as a basting sauce while cooking and as a topping when the meats and vegetables are served. Chimichurri is used as a topping for the steak cooked at Churrasco barbecues in Brazil and other similar steakhouses. It tastes great on steak, chicken, even grilled vegetables. It is also used a salad dressing. Once you acquire the taste for it, you’ll find yourself using it on many dishes.

Makes about ¾ Cup

½ cup olive oil
2 tablespoons red wine vinegar
½ cup dried parsley
¼ cup finely chopped cilantro
3-4 cloves garlic, finely chopped or minced
¾ teaspoon dried Greek oregano (You can use Mexican oregano if you want a stronger flavor.)
1 tablespoon crushed red pepper
1 teaspoon coarse sea salt
¼ teaspoon freshly ground black pepper

Whisk the olive oil and red wine vinegar together in a mixing bowl. Add the other ingredients and blend well. Allow the mixture to rest for 10 minutes to allow the flavors to mingle before serving. Use a bit more olive oil if you prefer a thinner Chimichurri.