Back to Recipes.jpg&w=1920&q=75)
ChimichurriSauceSalsa
Chimichurri Giangi's Style
Giangi Townsend
Approximately 10 servings (about 2.5 cups of sauce)
BeginnerI took the inspiration from the chimichurri sauce and added my spin to it. Although chimichurri contains only two herbs, I added a couple more that I had on hand. I was very light on the jalapeno as per personal choice. Do as you can handle the heat. I am very lightweight in that department, unfortunately. Using a red hot pepper will give it a pleasing spark to your chimichurri.
Total Steps
2
Ingredients
11
Tools Needed
1
Related Article
https://www.Giangiskitchen.wordpress.comIngredients
- 1 shallot
- 3/4 cup parsley leaves
- 1/4 cup cilantro leaves
- 1/4 cup fresh mint leaves
- 1 teaspoon fresh oregano leaves
- 2 garlic cloves, shell and hard end removed
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup olive oil
- 1/2 cup red wine vinegar
- 1/2 jalapeno, seeds removed
Instructions
1
Step 1
Add all the fresh herbs, jalapeno, salt, and pepper to a food processor and pulse until all the herbs are chopped. Add olive oil and vinegar and give it a couple more pulses.
2
Step 2
Serve over fish, steak or chicken. Store in refrigerator for up to 3 weeks.
Tools & Equipment
Tags
ChimichurriSauceSalsaFresh herbsGluten-freeVeganVegetables