Chimichurri is THE Argentine sauce. The one that defines a good choripán. The one that turns a piece of meat into something memorable.

And most people make it wrong. Food processor that turns it into green mush. Weird ingredients that don’t belong. Random proportions.

If you want to avoid the most common mistakes when making choripán, from too high heat to poorly prepared chimichurri, check our complete guide.

This is the traditional Argentine recipe. From the neighborhood grill chimichurri, family asado, parrillero who knows. The 7 secrets nobody tells you.

The 7 Secrets of Perfect Chimichurri

Secret #1: NEVER use a food processor

The food processor destroys the parsley, turns it into watery green paste. Traditional chimichurri is chopped BY KNIFE. The parsley needs to be finely chopped but with texture. It can’t be mush.

Secret #2: FLAT parsley, not curly

Curly parsley (curled) has stronger flavor and dense texture. Flat-leaf parsley (common, flat leaf) is what goes. Softer, better texture, integrates better.

Secret #3: Vinegar goes FIRST

Order matters. Vinegar first, then oil. Why? Vinegar helps the herbs release aroma and flavor. Oil afterwards seals and preserves. The other way around doesn’t work the same.

Secret #4: Rest MINIMUM 3 hours

Just-made chimichurri is a disaster. The flavors are separated. Parsley on one side, garlic on another, vinegar that stings. It needs to rest minimum 3 hours. Ideal 24 hours. The flavors integrate and the chimichurri becomes spectacular.

Secret #5: WELL chopped garlic

Big garlic pieces are horrible. You find a piece of raw garlic in the choripán and it ruins everything. The garlic needs to be chopped FINE, almost like paste. It integrates with the parsley and disappears.

Secret #6: It does NOT have weird stuff

Traditional Argentine chimichurri has 6 ingredients: parsley, garlic, oil, vinegar, oregano, salt. Period. It does NOT have tomato (that’s salsa criolla). It does NOT have onion. It does NOT have cilantro. It does NOT have lemon. It does NOT have sugar. None of that.

Secret #7: Make extra and it lasts weeks

Make double or triple. Store in a jar with lid in the fridge. Lasts 2-3 weeks easily. And it improves over the days. 1-week-old chimichurri is better than just-made.

Ingredients

Basic chimichurri (yields ~2 cups):

  • 2 cups fresh flat-leaf parsley, well chopped
  • 1 cup oil (olive, sunflower or mix)
  • 8 finely chopped garlic cloves
  • 1/4 cup red wine vinegar (or white vinegar)
  • 2 tablespoons dried oregano
  • 1 tablespoon coarse salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili powder (optional, for spicy)
  • 1 teaspoon sweet paprika (color)

Note about quantities: These are traditional proportions. After making chimichurri 2-3 times, adjust to your taste.

Utensils

  • Large wood or plastic cutting board
  • Sharp knife
  • Medium/large bowl
  • Wood or metal spoon
  • Glass jar with lid (for storage)

You DON’T need a food processor, blender or anything electric. All by hand.

Step-by-Step Preparation

Step 1: Prepare the parsley

Wash the parsley well. Shake to remove excess water. Let it dry a bit (10-15 min) or dry gently with paper towels.

IMPORTANT: The parsley can’t be wet. Excess water dilutes the chimichurri.

Separate the leaves from the stems. Discard the hard stems. You can leave the thin stems.

Step 2: Chop the parsley

On the board, gather the parsley leaves. Chop with the sharp knife. Go over several times until it’s well chopped.

Ideal texture: Finely chopped but NOT paste. You should see it’s chopped parsley, not green mush.

Trick: If the parsley sticks to the knife or board, it’s too wet. Dry a bit more.

Step 3: Chop the garlic

Peel the 8 garlic cloves. Chop each one very fine. Go over several times until it’s almost like paste.

Method: Some parrilleros pass the knife over the chopped garlic, crushing it against the board. It becomes like a fine paste. Perfect.

DON’T use garlic press: It’s too watery. By knife is better.

Step 4: Mix dry

In the bowl, put:

  • Chopped parsley
  • Chopped garlic
  • Dried oregano
  • Coarse salt
  • Black pepper
  • Chili powder (if using)
  • Paprika

Mix well with your hands or with a spoon. The dry ingredients integrate.

Step 5: Add the vinegar

Add 1/4 cup vinegar. Mix well. The vinegar should wet all the parsley.

Let it rest 2-3 minutes. The vinegar helps release the aromas of the parsley and herbs.

Step 6: Add the oil

Add 1 cup oil (slowly at first, mixing). The oil covers everything.

Final consistency: It should be liquid but not watery. The parsley should be covered in oil but not swimming. If it’s too thick, add a bit more oil. If it’s too watery, add a bit more chopped parsley.

Step 7: Taste and adjust

Dip a small piece of bread in the chimichurri and taste.

What to adjust?

  • Too acidic: Add more oil
  • Too oily: Add one more tablespoon of vinegar
  • No flavor: Needs salt, add slowly
  • Not enough garlic: Chop 2-3 more cloves and add
  • Too thick: A bit more oil
  • Too liquid: Chop more parsley and add

Step 8: Store and rest

Transfer the chimichurri to a glass jar with lid. Close well.

Let it rest in the fridge MINIMUM 3 hours. Ideal is to make it the night before and leave it 24 hours.

The flavors integrate, the garlic softens, the oregano releases aroma. 1-day-old chimichurri is 5 times better than just-made.

Traditional Chimichurri Variations

Spicy chimichurri:

  • 2 more teaspoons chili powder
  • 1 finely chopped jalapeño pepper (optional)

Extra garlic chimichurri (provenzal):

  • 12 garlic cloves instead of 8
  • Double parsley

Chimichurri with fresh chili:

  • 1 finely chopped red chili
  • More color, mild spicy

Chimichurri with rosemary:

  • 1 teaspoon dried rosemary
  • More intense flavor, for lamb

But start with the basic. Then you experiment.

Uses for Chimichurri

1. Choripán - The classic. Generous over the chorizo.

2. Asado - All meat cuts: vacío, entraña, bife de chorizo, short ribs.

3. Grilled chicken - Bathe the chicken while it cooks.

4. Grilled vegetables - Eggplants, zucchini, peppers. Spectacular.

5. Toasted bread - Simply dip bread in chimichurri. Delicious.

6. Grilled fish - Works perfect.

7. Roasted potatoes - Potatoes with skin + chimichurri = glory.

Chimichurri goes with EVERYTHING that comes off the grill.

Storage

In fridge: 2-3 weeks in sealed jar.

Signs it’s bad:

  • Weird smell (fermented, strange sour)
  • Brown color (parsley oxidizes a bit over days, it’s normal, but very brown no)
  • Mold (throw away immediately)

Tip: If you make a lot, you can freeze in ice cube trays. Chimichurri cubes you thaw when you need.

Common Errors

Error #1: Using food processor Result: Watery green paste with no texture. Solution: Always by knife.

Error #2: Wet parsley Result: Watery chimichurri. Solution: Dry the parsley well.

Error #3: Eating it just-made Result: Flavors not integrated, garlic too strong. Solution: Minimum 3 hours rest.

Error #4: Garlic in pieces Result: Finding raw garlic in every bite. Solution: Chop garlic VERY fine.

Error #5: Adding weird stuff Result: It’s no longer traditional chimichurri. Solution: Respect the base recipe first.

Error #6: Random proportions Result: Too acidic or too oily. Solution: Follow the proportions, then adjust.

Frequently Asked Questions

Can I use dried parsley? NO. Chimichurri is with FRESH parsley. Dried has no flavor or texture.

What oil to use?

  • Olive oil: More intense flavor
  • Sunflower oil: More neutral, cheaper
  • 50/50 mix: Perfect balance (recommended)

Can the vinegar be white? Yes, but red wine has more flavor. White vinegar also works.

Does it have water? NO. Never. Water dilutes everything.

Can I replace oregano? It’s not chimichurri without oregano. It’s a fundamental ingredient.

Is chimichurri heated? NO. Always cold or room temperature. Never hot.

How long does it last outside the fridge? At an asado it can be out 3-4 hours no problem. Then to the fridge.

Chimichurri vs. Salsa Criolla

They’re NOT the same. Many people confuse.

Chimichurri:

  • Parsley + garlic + oil + vinegar + oregano
  • Green
  • Semi-liquid texture

Salsa criolla:

  • Tomato + onion + oil + vinegar
  • Red/pink
  • More salad-like texture

Both go well with choripán. But they’re DIFFERENT.

Verdict

Traditional Argentine chimichurri is simple. 6 ingredients. But the details make the difference:

  • Flat-leaf parsley, knife-chopped
  • Garlic very fine, almost paste
  • Vinegar first, oil after
  • 3+ hours rest
  • No weird ingredients

Follow the exact recipe the first few times. When you master it, start adjusting to your taste. But first learn the base.

A good chimichurri transforms a common choripán into something spectacular. It’s worth doing it right.

Last update: February 2026 Follow us on Instagram @choripan_com_ar