| 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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