Gooseberry Chimichurri


  • 1/2 cup Oregon Fruit Products Gooseberries, finely chopped
  • 1 Shallot, minced
  • 1 small Jalapeño, finely chopped
  • 3–4 Garlic Cloves, minced
  • ½ cup Red Wine Vinegar
  • 1 tsp Kosher Salt, plus more
  • ½ cup Cilantro, finely chopped
  • ¼ cup Flat-Leaf Parsley, finely chopped
  • 2 tbsp fresh Oregano, finely chopped
  • ¾ cup Extra-Virgin Olive Oil


  1. Combine gooseberries, shallot, jalapeno, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes.
  2. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.
  3. Spoon over shrimp, steak, chicken (whatever your favorite protein may be), or slather it on bread! (May be stored in an airtight container in the refrigerator for 48 hours. Bring to room temp before serving.)
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