Chimichurri Sauce

Chimichurri Sauce


Red Wine Vinegar 1/2 cup
Salt 1 teaspoon
Garlic 3-4 cloves, minced
Shallot 1, minced
Fresno Chili or Red Jalapeno 1, finely chopped
Fresh Cilantro 2 cups, minced
Fresh Parsley 1 cup, chopped
Fresh Oregano 1/3 cup, chopped
Extra Virgin Olive Oil 3/4 cup

Combine vinegar, 1 teaspoon salt, garlic, shallot, and chili into a medium bowl and let stand for 10 minutes.

Stir in cilantro, parsley, and oregano.

Using a fork, whisk in oil.

Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. 

Put meat in a glass, stainless-steel or ceramic dish & toss with remaining marinade. Cover and chill for at least 3 hours or overnight.

Remove meat from marinade, pat dry, and grill.

To finish: spoon reserved sauce over the grilled meat.

This is great sauce to use on beef, pork, or poultry.



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