|Red Wine Vinegar||1/2 cup|
|Garlic||3-4 cloves, 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.