YIELDS | about 2 cups
PREP TIME | 15 MINS
COOK TIME | 0 MINS
Chimichurri is a popular condiment, side dish that is used all over South America and slather slather this herbaceous sauce on almost everything. In the States, we tend to use it to marinate chicken and meat. It is delicious drizzled over vegetables or spread onto fish and chicken and then broiled or grilled. It has a fresh, vibrant taste that will live in up almost any meal. I like to make a double batch to use now and then freeze some for later.
• 1 shallot, finely chopped
• 1 Serrano chili, Fresno chile or red jalapeño pepper, finely chopped
• 2-3 garlic cloves, finely chopped, or more to taste
• 1⁄2 cup red wine vinegar
• 1 tsp. kosher salt, plus more to taste
• 1⁄2 cup finely chopped cilantro
• 1⁄2 cup finely chopped flat-leaf parsley
• 2 Tbsp fresh oregano, finely chopped
• 2-3 chives, chopped, optional
• 3⁄4 cup extra-virgin olive oil
1. Finely chop the parsley, cilantro, fresh oregano, chili pepper and garlic or use a food processor and give it a few pulses until finely chopped.
2. Place in a small bowl and stir in the olive oil, vinegar, salt, pepper, and red pepper flakes.
3. Taste and add additional salt and pepper 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.
If you are not a fan of cilantro then simply double the amount of parsley. If you would like a heavier South American taste than double the cilantro and skip the parsley.
Chives are not found in the classic recipe but I really like the extra flavor they add!