Chimichurri

Name: Chimichurri
Ingredients: 1 cup pure olive oil; 2 garlic cloves, minced; 1 serrano chile, thinly sliced (dont remove the seeds); 1 1/2 tablespoons red pepper flakes; 3/4 cup finely chopped fresh Italian parsley (leaves from about 1 bunch); 1/4 cup finely chopped fresh oregano leaves; 1/4 cup finely chopped fresh cilantro leaves; 1 medium-size shallot, minced; 2 tablespoons red wine vinegar; Salt and freshly ground black pepper

10 ingredients

4 steps

Ingredients

1 cup pure olive oil
2 garlic cloves, minced
1 serrano chile, thinly sliced (dont remove the seeds)
1 1/2 tablespoons red pepper flakes
3/4 cup finely chopped fresh Italian parsley (leaves from about 1 bunch)
1/4 cup finely chopped fresh oregano leaves
1/4 cup finely chopped fresh cilantro leaves
1 medium-size shallot, minced
2 tablespoons red wine vinegar
Salt and freshly ground black pepper

Directions

1

In a small skillet, heat the oil with the garlic, chile, and red pepper flakes just until warm, about 1 minute.
2

Transfer to a bowl and let cool.
3

Add the parsley, oregano, cilantro, shallot, and vinegar and season with salt and pepper.
4

Will keep, tightly covered, in the refrigerator for up to 2 days.