Cilantro chimichurri … my new favorite condiment

Printed with the permission of the Alpine Avalanche

A few weeks ago, we went to a friend’s birthday cook-out where grilled rib-eyes were on the pit. Someone brought a dish of chimichurri – a perfect addition to the potluck meal we enjoyed. Ever since eating that chimichurri on my steak, I’ve wanted more.

What is chimichurri? Chimichurri is an uncooked sauce that can be a marinade for all cuts of beef, as well as an accompaniment. With Argentinian origins, it’s traditionally green or red – “chimichurri verde” and “chimichurri rojo.” Translated loosely, the word chimichurri means, “a mixture of several things in no particular order.” It’s a staple condiment in Argentina, and grilled beef is never served without it on the side.

Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes and white or red wine vinegar. Other spices that can be included are paprika, cumin, thyme, lemon, basil, cilantro and bay leaf. In red chimichurri, tomato and red bell peppers are often added.

A couple years ago, I discovered dried chimichurri sold in the spice section of my grocery store. I’ve purchased several bottles and use it when certain recipes need an extra kick. To rehydrate it, you simply add oil and watch it come back to life. The chimichurri we had at the cook-out was certainly not brought back to life from dehydration, and I wanted more of the real thing.

I started researching different chimichurri recipes online and found that while parsley and cilantro appeared to almost be used interchangeably in many instances, true chimichurri does not have cilantro in it because cilantro was not a common herb found in Argentina.

I went to both grocery stores in Fort Davis in search of fresh parsley, and came back empty-handed. I did however, have cilantro.

It is a proven scientific fact that people are genetically predisposed to either love cilantro or hate it – there is no middle ground. I could eat cilantro with just about anything. Something about a particular chromosome makes people love it or hate it. I can’t remember scientific details, but I know I’ve got the cilantro-loving chromosome in me.

So, I made a batch of cilantro chimichurri to go with the steaks my husband was grilling for dinner. Talk about delicious. I even poured a little on my fried eggs the next morning. That little bit of bright green sauce took my Saturday morning breakfast to a new happy place.

Whether you’re on Team Cilantro or Team Parsley, chimichurri is a wonderful marinade and basting sauce or condiment that adds tangy, fresh flavor to any cut of beef, as well as chicken. Eggs, too. It takes just a few minutes to prepare, and is even better the second day after the flavors have melded. Store it in the refrigerator for up a week, in an airtight container.

Cilantro chimichurri is my new favorite condiment.

Cilantro Chimichurri

1 cup packed cilantro (you can use parsley instead of cilantro – or both – whichever you prefer)

2 cloves garlic

½ cup olive oil

2 teaspoons red or white wine vinegar (I used red)

1 teaspoon dried oregano, or 1 tablespoon fresh oregano

½ teaspoon cumin

½ teaspoon red pepper flakes

salt and pepper to taste

Place garlic in food processor (or blender) and “pulse” until finely chopped. Add cilantro, vinegar, oregano, pepper flakes, cumin, and olive oil. Process it until it’s smooth. Add your salt and pepper to taste. Makes about 1 cup.


A surprise package from an old friend in the mail… Das Güd!

I felt like a kid at Christmas when the postal employee lady handed the box across the counter. It had a Das Güd sticker on the front. 
I could barely contain my excitement as I drove the half mile back home and cut the packing tape to reveal not one, but TWO bottles of sauce from my dear friend of a quarter century, Nick Trevino.

I took pictures of the unopened bottles to have record of the original visuals of the sauce before I opened them. Garlic Habanero and Blueberry Habanero.

Both are gluten-free, and made with all natural ingredients. I mean really… vegetables and some vinegar.

Abracadabra. Magic. Perfecto.

In my hands, I held an orange one and a purple one. I started with the Garlic Habanero.
After so many snapshots on the wood cutting board, Garlic Habanero was calling me to quit taking stupid pictures and taste it already. Carrots and habaneros give it the golden hue.

I struggled briefly with the obvious questions… How should I eat it? Should I eat it with cream cheese and crackers? Should I pour some in a spoon and taste it first? Would it be in poor taste to just turn the bottle up and take a swig?

I decided since it was before 9 a.m., I’d try the Garlic Habanero on eggs. I eat eggs nearly every day, and whether they’re fried, poached, scrambled, or an omelet, there’s only so much you can do to mix it up. Fried in my favorite KerryGold butter, I plated the eggs. Shook the sauce. Removed the lid. Sniffed the bottle. Salivated like a dog with a t-bone dangling in front of it. Oh.My.GAWD.

With my mouth watering, I poured it on the steaming, buttery eggs. Thick, golden, sweet, spicy, savory, utter perfection. I didn’t even add salt or pepper to the eggs… just the Das Güd Garlic Habanero Sauce.

Did I lick my plate? I’ll never tell.

Did I want to lick my plate? You better believe it.

As tasty as the Garlic Habanero sauce is, it would be totally acceptable to make sure you got every little bit of its spicy deliciousness in your mouth. Don’t waste a smidge.

Lunch rolled around and I was determined to make as many different dishes as possible with our leftover Thanksgiving turkey. Turkey salad, turkey soup, turkey sandwiches, stock simmering with the turkey carcass… if it were shrimp, Bubba Gump would’ve been proud of our post-Thanksgiving refrigerator.

I opted for a bowl of brown rice and turkey soup, and it was a pleasant choice for lunch… but adding a couple splashes of Garlic Habanero made it a really GÜD lunch!

There’s so much flavor in that one bottle. I’m still trying to figure out how the Trevinos did it… maybe I shouldn’t overthink it, and just enjoy the burst of colorful flavors with each bite.

My mouth just watered thinking about it.

Tomorrow, we’ll try out the Blueberry Habanero with a new block of cream cheese that’s waiting in the fridge alongside the bottles of Das Güd. I wonder how a Blueberry Habanero vinaigrette might taste on a bed of mixed greens?


Oh, tomorrow can’t get here soon enough!

Trevinos scored beyond A+ … whatever score is the güddest is how I rate the Garlic Habanero Sauce… Das SO Güd!!!

Find Nick and Dana’s sauces at and on Facebook at Das Güd Spice Co. and order it TODAY!!!