I am 1/2 Chilean and have had the beautiful good fortune of growing up with the rich culture and fabulous flavors of South America all around me! I am excited to see the increased popularity of South American restaurants in major metro US. I have seen this beautful sauce, marinade, accompaniment menued many times in my travels this year. I am wondering how the group here sees it's future and how will it grow into other cuisines. I have used it in many ways some of which are included in the following.

1. Accomp. Sauce for: Empanadas, Churrasco, Grilled Sierra, Grilled Lobster and Broiled Oysters
2. Marinade for: Steaks, Cuttle fish, Whole Chickens for Open Flame Grilling
3. Basting Sauce during cooking for: Pork Roasts, Lamb Roasts and London Broil
4. Great topper for Thai Spring Rolls and Sushi
5. Dressing for Seviche, Shrimp Cocktail, Calamari and salads
6. Great dipper for crusty hearth breads, rustic savory corn bread

Recipe:
Cilantro
Parsley
Garlic
Olive Oil
Lime Juice
Cracked Red Pepper (hot)
Sea Salt
Cumin (toasted and ground fresh)
Onion

All in a good blender and chop, not liquify!
You want texture here...

Just some thoughts, what are yours?
Peace

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seafood and chimichuri sausage? why not?

Very good stuff,use it all the time it goes great with just about anything.I think more and more chefs will use it in the future,lots of flavor and very simple to make.It just makes alot of sense.