Chimichurri is a great accent served with grilled beef or chicken, or even Mexican food! It can even be used as a marinade, and frankly makes my mouth water just thinking about making it.
A traditional Argentinian chimichurri is made with parsley, fresh oregano, garlic, onion, red pepper, vinegar and vegetable oil. I have made some small adjustments to this, both for convenience and for taste. Frankly, I don’t like the taste of parsley but love cilantro – suit yourself.
Yield: about 1 ½ cups
half a bunch of fresh cilantro, about ½ cup finely minced
1 tablespoon of dried chopped oregano
6 garlic cloves, crushed
½ tsp granulated garlic
½ cup finely diced/minced red onion
2 tsp of chili pepper flakes – I dump on the board with the garlic and mince them all together.
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
½ cup of olive oil
½ t salt, or to taste
1 t black pepper, or to taste
Prepare the ingredients as directed above. Add all the ingredients to a medium sized bowl and mix well. It will appear very oily – it’s supposed to, just eat it! Keep it in in the refrigerator and serve with your meal. Can be kept in the fridge for a few days.