recipe

Culantro Chimichurri

A wooden bowl wirh homemade fresh chimichurri sauce standing on a wooden board with ingredients
Makes 3 1/2 cups

What you’ll need:

  • 1 large garlic clove
  • 1 cup chopped fresh culantro
  • 1 cup chopped fresh cilantro
  • 1 cup-chopped fresh flat parsley
  • 1/4 cup red or white vinegar
  • 1/3 cup of olive oil
  • 1/2 teaspoon salt

Instructions:

Place the garlic in a small food processor and process to finely mince it.

Add culantro, cilantro, parsley, vinegar, oil, and salt and pulse into a fine paste, scrapping the sides as needed to make sure the ingredients are fully incorporated.

Scrape the bowl and serve immediately. 

Note: Chimichurri is best eaten the same day, though it will keep up to a week in the refrigerator (color will change from bright green to brown after a few days)

Recipe adapted from Coconuts and Collards: Recipes and stories from  Puerto Rico to the Deep South by Von Diaz. University Press of Florida(2018)

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Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.

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