Chimichurri Sauce
By: Anonymous
Published: Thursday, February 11, 2010 - 5:12pm

Ingredients




cup chopped fresh parsley
cup chopped fresh cilantro
1 shallot, diced
3 cloves garlic, chopped
3 pepperoncini peppers (pickled peppers), diced
cup juice or brine from pepperoncini peppers
red bell pepper, diced
red onion, diced
2 cups extra-virgin olive oil
Salt and pepper to taste
Red wine vinegar to taste

Preparation

1 Combine parsley, cilantro, shallot, garlic, pepperoncini, pepperoncini juice, bell pepper, onion, olive oil, and salt, pepper and vinegar to taste. Let mix rest at least 2 hours. (The sauce can be refrigerated for up to a week.) 2 For best results, hand-cut all ingredients instead of using a food processor.