Cordúa Chimichurri Sauce & Marinade

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Americas chimichurri

  • 6 ounces Parslet, curly
  • 2 ounces Garlic, peeled
  • 1 pinch Salt, kosher
  • 1 pinch Black Pepper Table Grind
  • ½ teaspoon Oregano Leaf, dry
  • 1 ½ ounces Vinegar, White distilled
  • 10 ounces Olive Oil, Extra Virgin

Mix these ingredients all together and enjoy this savory sauce and marinade from award-winning chef Michael Cordúa!


Rinse parsley, allow to drain and dry completely. Chop garlic in food processor or by hand until finely chopped.

Combine garlic, oregano, black pepper, salt and vinegar in a mixing bowl, stir to mix well either by hand or food processor, chop parsley until fine.

Combine finely chopped parsley with herb and vinegar mix. Add olive oil, stir well. Place in storage container. Can be held in refrigerator for up to 7 days.

Remove from refrigerator 2 hours prior to use as marinade or service with Plantain Chips.

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