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Chimichurri Sauce

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. Also, you can change the proportions of herbs, but be sure to use a couple of cups coarsely chopped total or the onion and chili will overwhelm the condiment. I use what I have in the garden, so if I have tons of oregano, I use mostly that with cilantro and parsley. My favorite is as below, but any proportion is very fresh tasting and absolutely delicious! Note: Remove the large portion of the cilantro and parsley stems and mince them fairly fine so they incorporate into the sauce more easily.

What you need

  1. 3-5 cloves garlic, coarsely chopped
  2. 1 small onion, peeled and chopped into 8ths
  3. 1 lg bunch fresh parsley (stems included), coarsely chopped or torn
  4. 5 stems fresh oregano leaves, leaves removed from stems
  5. 1/2 bunch fresh cilantro (stems included), coarsely chopped or torn
  6. 1 dried red jalapeno (very hot) or heat of your choice (1/2 tsp crushed chili flakes work nicely)
  7. 1 tsp salt
  8. 1/2 cup vinegar
  9. 1/2 cup olive oil

How to make it

  1. Place garlic, onion, parsley, oregano, cilantro and jalapeno into a food processor - process until smooth
  2. Add vinegar and salt - process until blended
  3. Slowly add olive oil while processor is running - sauce will emulsify as you add the oil
  4. Pour sauce into a bowl and cover
  5. Let stand at least 4 hours at room temperature or refrigerate overnight
  6. Serve with grilled meats or vegetables, or with Grilled Veggie Wraps

    7. 1 mashed avocado can be added to mellow the flavor if desired.

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