When I started I legitimately thought this was a salsa. It wasn’t until I was nearly done did I realize it was really a chimichurri.
​
**INGREDIENTS:**
1/2 cup olive oil
25 slices/rings of pickled jalapeno
3/4 cup cilantro leaves (12 grams )
1/2 a small avocado (1.9 oz weight)
1 tsp lime juice
pinch of black pepper (I used 5 twists from my Costco pepper grinder)
1 raw garlic clove
1/2 tsp sea salt
1 tsp apple cider vinegar
​
YIELDS – 1 cup
​
**THOUGHTS:**
My go-to for testing all my salsas is on a quickie microwave quesadilla, this salsa doesn’t work on quesadillas, the olive oil in the salsa plus the cheese of the quesadilla is just too much too greasy.
The ingredient combination seemed odd at first, but it actually works… in the same way a chimichurri. I wouldn’t characterize this as a traditional chip-dipping-salsa.
So I went and bought some [pre-seasoned Carne Asada flap meat](https://laherenciafoods.com/products/carne-asada-marinated-meat/)… The preseasoning on the meat was *both bland but also too heavy on the cumin at the same time.* Eaten alone I likely would have left the carne asada unfinished. Pairing it with the brilliance of the salsa/chimichurri absolutely saved it. In fact you’ll see from the “after” photo my tastebuds were quite happy with the combination.
BigSnack4474
Looks delicious
aqwn
I’d call it a salsa verde. Chimichurri traditionally uses almost entirely different ingredients.
Eagle_Sudden
Venezuelan Guasacaca
supercharged0709
How was it?
1NegativePerson
Using straight cilantro instead of parsley? Isn’t that *a lot*?
BogusBuffalo
This seems a lot like the chimichurri they make in Puerto Rico. Good shit. I’m gonna try your recipe and see how it goes.
8 Comments
**INTRO:**
After my [previous recipe](https://www.reddit.com/r/SalsaSnobs/comments/11qbqo0/restaurant_style_secret_ingredient_brine_liquid/) I had a ton of leftover pickled jalapenos sitting around so I started looking around to see what else I could make with them – I found this interesting [Pickled Jalapeno Salsa](https://lilyfeedsyou.com/recipes/pickled-jalapeo-salsa) and decided to test it out.
When I started I legitimately thought this was a salsa. It wasn’t until I was nearly done did I realize it was really a chimichurri.
​
**INGREDIENTS:**
1/2 cup olive oil
25 slices/rings of pickled jalapeno
3/4 cup cilantro leaves (12 grams )
1/2 a small avocado (1.9 oz weight)
1 tsp lime juice
pinch of black pepper (I used 5 twists from my Costco pepper grinder)
1 raw garlic clove
1/2 tsp sea salt
1 tsp apple cider vinegar
​
YIELDS – 1 cup
​
**THOUGHTS:**
My go-to for testing all my salsas is on a quickie microwave quesadilla, this salsa doesn’t work on quesadillas, the olive oil in the salsa plus the cheese of the quesadilla is just too much too greasy.
The ingredient combination seemed odd at first, but it actually works… in the same way a chimichurri. I wouldn’t characterize this as a traditional chip-dipping-salsa.
So I went and bought some [pre-seasoned Carne Asada flap meat](https://laherenciafoods.com/products/carne-asada-marinated-meat/)… The preseasoning on the meat was *both bland but also too heavy on the cumin at the same time.* Eaten alone I likely would have left the carne asada unfinished. Pairing it with the brilliance of the salsa/chimichurri absolutely saved it. In fact you’ll see from the “after” photo my tastebuds were quite happy with the combination.
Looks delicious
I’d call it a salsa verde. Chimichurri traditionally uses almost entirely different ingredients.
Venezuelan Guasacaca
How was it?
Using straight cilantro instead of parsley? Isn’t that *a lot*?
This seems a lot like the chimichurri they make in Puerto Rico. Good shit. I’m gonna try your recipe and see how it goes.
Eso no es chimichurri 😑