Easy Chimichurri Sauce
This quick and easy recipe will be a fan favorite for all cuts of meat
Equipment
- food processor or blender Optional
Ingredients
- 1 cup Olive Oil
- ½ cup Red Wine Vinegar
- 1 Shallot Finely Chopped
- 1 Jalapeno Finely Chopped
- 8-10 Cloves of Garlic Finely Chopped (use less if you aren't a garlic lover like me!)
- ½ cup Fresh Cilantro Finely Chopped
- ½ cup Fresh Parsley Finely Chopped
- 1 Tbsp Fresh Oregano Finely Chopped
- 1 cup Extra Virgin Olive Oil
- Salt to taste
Instructions
- If using a food processor, blend Cilantro, Parsley & Oregano until finely chopped. Set aside and clean out food processor.
- Next add jalapeno, garlic & Shallot to food processor blend until finely chopped. Move mixture to a bowl and add ½ cup of red wine vinegar. Let sit for 30-60 minutes to allow the flavors to marinate.
- After 30-60 minutes add the bowl of Cilantro, Parsley & Oregano to wet mixture. Slowly whisk in Olive Oil. Serve over your desired meat.
Notes
Storage: Store in an air tight container in fridge. Remove from fridge 15 minutes before use to allow olive oil to thaw.