This spicy, fresh, tangy chimichurri sauce brings amazing flavor to all kinds of foods but is especially good on grilled meats. Easy enough for beginner cooks.
¼cupfresh oregano, packed - you can substitute 1 tablespoon dried oregano but it's not as good
1jalapeno pepper, seeded and chopped - more or less to taste
2tablespoonsred onion, chopped
4clovesgarlic, chopped
2tablespoonslime juice
¼cup red wine vinegar
½teaspooncrushed red pepper flakes, more to taste
½teaspoonkosher salt
¼teaspooncoarse ground black pepper
¾cupolive oil, the good stuff
1tablespoonlime zest
Instructions
Pulse cilantro, parsley, oregano, jalapeno, onion, garlic, lime juice, vinegar, crushed red pepper flakes, salt and pepper in a food processor until finely chopped but not pureed.
Scrape mixture into a bowl.
Stir in olive oil and lime zest until well blended.
Let stand at room temperature for at least 1 hour before using. This allows the flavors to blend and soften.
Store, tightly covered, in the refrigerator for up to 2 weeks.
Notes
For authentic Chimichurri sauce use 2 cups of parsley and leave out the lime and jalapeno.