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Marinade, Lemon-Chili Chimichurri


This classic Argentian sauce/marinade for grilled meats may be used for chicken or fish as well. It is said to be invented by an Irishman who was fighting for the Argentine army in Argentina’s war for independence. The man’s name was McCurry but it was too difficult for the Inca soldiers to pronounce, thus it spread as chimichurri and remains to this day.

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  • 1 Tbsp crushed and roasted coriander seeds
  • 1 - 2 freah serranno chilis, sliced
  • 1/2 tsp cracked and roasted black peppercorns
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 2 Tbsp chopped fresh leaf parsley
  • 2 Tbsp chopped fresh thyme
  • 1 shallot, finely chopped



Step 1

Process all ingredients and blend well. Use as desired

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