Molho Cru – Portuguese Chimichurri Sauce

Molho Cru is Portuguese Chimichurri Sauce. You’ve probably heard about chimichurri sauce on cooking shows lately, but this sauce has been used in Portuguese cuisine for many centuries.

You can serve the sauce over bacalhau assado (grilled or baked salt cod), fish dishes and over grilled meats It also doubles as a marinade for grilling meats, chicken or shrimp. If you use it as a shrimp marinade leave it marinating for only about 5 minutes.  Enjoy!


1 small onion (finely chopped)

3 garlic cloves (finely chopped)

3 tablespoons Portuguese olive oil

2 tablespoons red wine vinegar



1/2 teaspoon paprika

1 teaspoon  crushed red pepper flakes or 1 fresh red chile (finely minced)

1/2 bunch fresh parsley (minced)



Place all ingredients into a bowl and mix well. Add salt and pepper to taste. Store in the refrigerator for at least 2 hours or overnight for flavors to absorb.

Spread over cooked meats or fish.


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