Chimichurri Sauce Recipe

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Chimichurri Sauce

Contributed by: Melinda

I make this pretty spicy which is easy considering it's a vinegar sauce with lots of garlic. Adding heat is remarkably easy, so be careful if you don't want it too hot.

3-5 cloves garlic, coarsely chopped
1 small onion, peeled and chopped into 8ths
1 lg bunch fresh parsley (stems included), coarsely chopped or torn
5 stems fresh oregano leaves, leaves removed from stems
1/2 bunch fresh cilantro (stems included), coarsely chopped or torn
1 dried red jalapeno (very hot) or heat of your choice
1 tsp salt
1/2 cup vinegar
1/2 cup olive oil
1 mashed avocado (optional)

Place garlic, onion, parsley, oregano, cilantro and jalapeno into a food processor - process until smooth
Add vinegar and salt - process until blended
Slowly add olive oil while processor is running - sauce will emulsify as you add the oil
Pour sauce into a bowl and add optional avocado to thicken and mellow if desired
Let stand at least 4 hours at room temperature or refrigerate overnight
Serve with grilled meats or vegetables, or with Grilled Veggie Wraps

Questions about this recipe?