Chimichurri Sauce

 Colorful and fresh with the perfect kick of heat. Use this as a marinade or finishing sauce for just about anything. Throw it on: chicken, fish, tacos, steak, potatoes, eggs, etc.

1 shallot, finely chopped

1 red chile pepper, finely chopped

4 cloves garlic, minced 

1/2 cup red wine vinegar (can sub white wine vinegar)

1 tsp salt, plus more to taste

1/2 cup cilantro, finely chopped

1/4 cup parsley, finely chopped

2 Tbsp oregano, finely chopped

1/2 cup extra-virgin olive oil

Juice of 1 lime 

-Mix garlic, lime juice, vinegar, shallot, chile, and 1 tsp salt in a bowl. 

-Add oregano, cilantro, and parsley to the bowl. 

-Whisk in the oil and add more salt to taste if needed. 

-Can be used right away or allow to sit for a few hours to let flavors fully develop.

-Store in an airtight dish and keep refrigerated.

*Keeps for up to 2 weeks in the fridge.

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