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
- 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
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!