Chimichurri

Spicy Argentine-inspired sauce that is an ideal pairing for grilled meats and vegetables.
(Notes: This recipe is a great way to use fresh herbs in the summer and early fall. The sauce may be used to marinate meat or vegetables prior to grilling or served with finished meats and vegetables after grilling, broiling or searing. Store any left-overs in a glass container in the refrigerator for up to 5 days. Stir to recombine ingredients before serving)

16

15 minutes

15 minutes

South American

• 1 Each Shallot, Chopped
• 4 Each Garlic Cloves, Minced
• 1 Each Red Jalapeno, or Fresno Chile, Finely Chopped (Use More or Less to Taste)
• 1/2 C Red Wine Vinegar
• 3/4 C Extra Virgin Olive Oil
• 1 tsp Kosher Salt
• 2 C Fresh Cilantro Leaves, Chopped
• 1 C Fresh Flat-Leaf Parsley Leaves, Chopped
• 1/3 C Fresh Oregano Leaves, Chopped

Add the shallot, garlic, chile pepper and red wine vinegar to a food processor bowl. Pulse a few times to chop and combine the ingredients.

With the food processor running, slowly pour the olive oil through the shoot and process until all ingredients are combined. Turn the food processor off, push down the sides of the processor bowl with a spatula and pulse to combine any remaining ingredients.

Season with salt, add the freshly chopped herbs and stir to combine. Taste and adjust for seasoning and serve.

Enjoy!