Chimichurri Sauce
Ingredients
- 6 Garlic Cloves, minced
- 2 Jalapeno Peppers, seeded and minced
- 1/4 Cup Red Wine Vinegar
- 1/2 Cup Flat Leaf Parsley, fine chopped
- 1/2 Cup Fresh Oregano Leaves, fine chopped
- 3 Limes, juiced
- 1 Cup Extra Virgin Olive Oil
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Fresh Ground Black Pepper
Instructions
- Combine the garlic, jalapeno and vinegar in a bowl.
- Stir in the parsley, oregano, and lime juice.
- Whisk in the olive oil and season with salt and pepper.
- Mix well and set aside at room temperature to allow the flavors to marry.
- Reserve 1/2 to 3/4 cup of the chimichurri to serve as a sauce, and marinate your meat in the rest.
For a little added zip, add about 1/4 teaspoon of Red Pepper Flakes to the sauce when combining ingredients.
I learned this recipe years ago from Tyler Florence, and it has been my go-to Chimichurri recipe for Pork, Beef, and Chicken. Use it as a marinade for meats, and reserve some for serving as a sauce. The recipe makes enough to marinate two flank steaks and have some left for serving.
