Chimichurri Sauce
Ingredients
- 1/2 cup red wine vinegar
- 3/4 cup extra virgin olive oil
- 1 teaspoon kosher salt + more to taste
- A pinch of red cracked pepper flakes - optional
- 1½ - 2 tablespoons garlic 3 to 4 cloves, minced
- 3 tablespoons of shallot 1 large or 2 smaller, finely chopped
- 2 – 3 tablespoons fresh red or green jalapenos finely chopped
- 2 tablespoons jalapenos in adobo sauce finely chopped
- 2 cups fresh cilantro 1 large or 2 small bunches, finely chopped
- 1 cup fresh parsley – curly and/or flat leaf ½ - 1 bunch, finely chopped
- 1/3 cup fresh oregano 1 small ¾ oz./21 gram herb package, finely chopped
Instructions
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In a large mixing bowl, combine vinegar, olive oil, salt, pepper flakes (if using), garlic, shallot, jalapeno peppers. Stir well and allow ingredients to marinate at room temperature while you prep the herbs.
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Wash cilantro, parsley and oregano and gently shake or pat dry with paper towel to remove excess water. Trim bottoms and heavier stems from cilantro and parsley; thin cilantro and parsley stems are fine to use. Remove oregano leaves from stems. Finely chop herbs.
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Add chopped cilantro, parsley and oregano to bowl and stir until all ingredients are combined.
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See notes below for prep and serving tips. Serve immediately or cover and refrigerate for 2 - 3 hours to allow flavors to marry. Serve at room temperature.
Recipe Notes
*I recommend chopping everything by hand - especially the shallots, jalapenos. It takes a bit longer, but the colors, shapes and textures they add to the sauce will be worth it!
*If chopping herbs by hand (recommended), use a sharp chef’s knife and cutting board and chop them in small batches. You can use a food processor to chop the herbs, be careful not to over-process or they’ll become “pesto”. Just give them a few quick pulses to maintain texture.
*It may seem like a lot of garlic, shallots, jalapenos, etc., but their intensity and heat are softened by the olive oil and all the herbs. Let it sit for a bit and then taste… You can always add more!
*Add more olive oil and/or red wine vinegar if you want more liquid (the liquid ingredients will be more or less pronounced depending on how finely the herbs are chopped).
*You can reduce the amount of cilantro by half, replacing it with parsley if you prefer, but more cilantro produces a brighter flavor.
*Using flat AND curly leaf parsley adds more depth and texture to the sauce.
*Lightly pack the chopped herbs in measuring cups – no need to pack them in tightly.
*Sauce can remain at room temperature for several hours – as long as the herbs are covered in oil, they won’t discolor. Stir regularly to distribute ingredients. Store refrigerated in a covered glass bowl for up to 3 days. (I’ve actually refrigerated it longer. The greens sometimes dim a bit in color, but the flavor is just gets better and better!)
*If using as a marinade for meats or as a dressing for veggies or salads, set aside approximately ½ cup or more as needed for other uses.
*Recipe adapted from Food52.