Chile Chimichurri

7 ingredients
5 steps

Ingredients

  • 2 cups fresh parsley leaves
  • 2 tablespoons chopped fresh oregano leaves
  • 1 medium jalapeno chile (more or less to taste), trimmed and halved
  • 1 large clove garlic, or more to taste
  • 1/2 cup extra-virgin olive oil, or more if youd like
  • Salt
  • 2 tablespoons sherry or red-wine vinegar

Directions

  1. 1
    Put the herbs, chile and garlic in a food processor or blender with about half the oil and a pinch of salt.
  2. 2
    Puree, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
  3. 3
    Add the vinegar, then a little more oil or some water if you prefer a thinner sauce.
  4. 4
    Taste, adjust the seasoning and serve right away.
  5. 5
    Or cover and refrigerate for up to a day; return to room temperature before serving.

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