YIELDS | 4-6 SERVINGS
PREP TIME | 15 MINS
COOK TIME | 0 MINS
Chimichurri is a popular condiment, side dish that is used all over South America. It can be used to marinate fish, chicken or meat or can be used as a sauce to drizzle over vegetables or broiled fish. It has a fresh, vibrant taste that will live in up almost any meal. I like to make a double batch to use or freeze.
• 1 shallot, finely chopped
• 1 Fresno chile or red jalapeño, finely chopped
• 3–4 garlic cloves, thinly sliced or finely chopped
• 1⁄2 cup red wine vinegar
• 1 tsp. kosher salt, plus more
• 1⁄2 cup finely chopped cilantro
• 1⁄4 cup finely chopped flat-leaf parsley
• 2 Tbsp. finely chopped oregano
• 3⁄4 cup extra-virgin olive oil
1. Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses).
2. Place in a small bowl and stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings to taste.
4. Serve immediately or refrigerate. If chilled, bring to room temperature before serving.
Can keep for a week or two in the fridge or freeze to use later.