Chimichurri Sauce
Got 5 minutes? Then you can make one of the most flavorful condiments to grace your kitchen! Perfect as a sauce for all of your grilled meats and also works well as a marinade. And yes, you can freeze the leftovers! #ChimichurriSauce #ChimichurriSteak #Sauce #EasyChimichurriSauce #Marinade #SauceRecipes #herbs #garlic #SummerGrilling #Condiment #ChimichurriRecipe #GrillSauce
Servings: 2 cups
Equipment
- Blender or Food Processor
Ingredients
- 1 Bunch Parsley
- 1 Bunch Cilantro
- 1 Teaspoon Oregano dried or fresh
- 1/2 each Red Onion could also use a shallot
- 1 Whole Fresno Chile
- 3 cloves garlic
- 1 teaspoon Kosher salt
- 3/4 cups extra virgin olive oil +/- see instructions
- 4 Tablespoons red wine vinegar +/- see instructions
- 1/2 Teaspoon Red Chili Flakes
Instructions
- Start by assembling your ingredients and plugging in your blender or food processor.
- Remove the stem of the Fresno chili and the seeds (optional depending on your preference) and roughly chop the chili. Roughly chop your 1/2 red onion as well and set aside.
- Measure out your oregano, red chili flakes, kosher salt, olive oil, and red wine vinegar.
- Add your parsley and cilantro into your blender and then add all other ingredients. Blend until your desired consistency.
- **Note. This sauce is so versatile and can be adapted to your personal preference. If you like a thinner sauce, start by adding more olive oil. If you add more than half a cup, add in another tablespoon of red wine vinegar. Taste for seasoning and adjust to your liking.You are ready to use as a marinade or allow the sauce to chill in your refrigerator for at least two hours so the flavors can meld. Enjoy!
Notes
Nutrition
Serving: 1tbs