Ingredients
makes about 2 cups
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt plus more
- 3-4 garlic cloves, thinly sliced or minced
- 1 shallot, finely chopped
- 1 Fresno chile or red jalapeño, finely chopped
- 1/2 cup minced fresh cilantro
- 1/4 cup minced fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh oregano
- 3/4 cup extra-virgin olive oil
Preparation
Combine all ingredients, except jalapeno, in food processor and blend until desired consistency. I like mine well blended. Add jalapeno and stir well. Refrigerate for an hour. Then you can season with salt to your liking and begin pouring it over everything like I do. If you want to use it as a marinade, remove 1/2 cup chimichurri to a small bowl, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.Remove meat from marinade, pat dry, and grill.Spoon reserved sauce over grilled meat. Prepare to have an addiction to this green goodness! Enjoy!
