Chimichurri, a fresh sauce that originated in Argentina and Uruguay, can be served either green or red, depending on the types of peppers. Chimichurri is typically made with fresh parsley or cilantro, minced garlic, oregano and red wine vinegar.
- 1 shallot finely chopped
- 1 Fresno chile or jalapeno finely chopped
- 3-4 cloves minced garlic
- 1/2 cup red wine vinegar
- 1 tsp kosher salt plus more
- 1/2 cup fresh cliantro finely chopped
- 1/4 cup flat leaf parsley finnely chopped
- 2 TB fresh oregano finely chopped
- 3/4 cup extra virgin olive oil
- Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes.
- Stir in cilantro, parsley, and oregano.
- Using a fork, whisk in oil.
- Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.
- Cover and chill at least 3 hours or up to overnight.
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