Chimichurri

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Lori Schroeder
Course
Prep time
15m

My favorite “green sauce” is great with chicken, pork or even fish. Marinate the meat in half, and then save the other half to serve with it.
I actually chop all the chimichurri ingredients using a food processor, not by hand. If you want a chunkier sauce you could do it the way it is written, but I prefer it my way. 🙂

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Ingredients

  • 6
    garlic cloves, peeled and minced
  • 2
    jalapenos, seed and minced
  • 1/4 Cup
    red wine vinegar
  • 1/2 Cup
    finely chopped flat leaf parsley
  • 1/2 Cup
    finely chopped oregano
  • 3
    limes, juiced
  • 1 Cup
    extra virgin olive oil
  • 1 Teaspoon
    kosher salt
  • 1 Teaspoon
    whole black peppercorns

Instructions

  1. 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.

  2. Reserve 1/2 of the chimichurri to serve and marinate chicken or pork tenderloin in the rest.

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