Pollos own “Chimi Churri”. Your barbecue will never be the same!

Recipe for the best Argentine Chimi churri


3 tbsp of dried oregano

3 tbsp of dehydrated parsley

1 tbsp of dehydrated garlic

1 tbsp ground chili

½ tbsp of salt

200cm3 oil (preferably not olive oil)

4 tbsp of red wine vinegar or apple.

2 bay leaves

Elaboration step by step:

  1. In a bowl place the parsley, the dehydrated ground chili, the dehydrated oregano, the garlic and the two leaves of laurels. Mix well and add a little hot water until it covers the dry ingredients and let it hydrate for a few minutes.
  2. Then add the vinegar of red wine or apple, salt and oil and stir again.
  3. Place the preparation inside a glass jar, cover the container and let it rest in the refrigerator for 7 days before using it to increase its flavors.
A classic for argentine bbq, steaks and chicken. Hope you enjoy it. Cheers!
pollo cosia
Diego "Pollo" Coscia
Tres Amigos crew

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