Argentinean Chimichurri Sauce- a flavorful South American condiment (or marinade) made with cilantro to spice up steak, tacos, shrimp, chicken, or vegetables!
- 1/4 cup red onion
- 2 garlic cloves
- 1 tablespoon fresh chilis, diced (jalapeno, red chilies, or feel free to omit for a milder version)
- 1 cup Cilantro, tiny stems OK
- 1 cup Parsley, thin stems OK
- 1 tablespoon fresh oregano ( or 1 teaspoon dried)
- 1/4 cup fresh lime juice (1–2 limes) or use red wine vinegar (or use half lime and half vinegar)
- 3/4 cup olive oil, add more to the desired consistency
- 1 tsp kosher salt
- 1 teaspoon pepper
- ½ tsp smoked paprika– (optional –only if you like smokey flavor)
- ½ teaspoon chili flakes, more or to taste
- Finely mince everything and place it in a medium bowl along with remaining ingredients. (Or, alternatively, use a food processor: Place onion, garlic, and fresh chili if using, and pulse several times until very finely chopped. Add cilantro ( tender stems are fine) Italian parsley, and oregano, pulse again until chopped. Add olive oil, lime juice, smoked paprika (optional), salt and pepper. Pulse a few more times, until well combined (but not too smooth). If the mixture seems thick add a little more oil to loosen it up.)
- Taste, adjust salt, lime and heat ( add more chilies or chili flakes) to your liking. If it tastes bitter, check your olive oil.
- Sprinkle with chili flakes and few cilantro leaves.
- This will keep up to 4 days in the fridge, or freeze.
For a spicier version add fresh jalapeño!
- Serving Size: 2 tablespoons
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