Bangin' Chimichurri Sauce
I like to put this on meat, eggs, and sometimes use it to enhance a ham and cheese sandwich.
Equipment
- Sharp knife
- Disposable or clean plastic gloves
- Cutting board
- Large bowl
- Storage jar (I use a glass jar from marinara sauce)
Ingredients
- 120 ml (1/2 cup) lemon juice
- 30 ml (1/8 cup) red wine vinegar
- 2 teaspoons salt
- 8 plump garlic cloves, minced
- 168 grams (or 4 medium) shallots, minced
- 2 medium jalapeños, minced
- 1/2 cup fresh cilantro, minced pack down minced herb to measure
- 1 cup fresh parsley, minced pack down minced herb to measure
- 1/4 cup fresh oregano, minced pack down minced herb to measure
- 177 ml (3/4 cup) good extra virgin olive oil
Instructions
- I don't care what you say, next time you chop hot peppers might be the time you get hot pepper hands. I did this for years with bare hands and one day, I couldn't do it anymore. Wear gloves when you chop your peppers, don't be up all night crying for 13 hours straight with your hands in ice-milk.Chop your veggies and herbs barehanded if you dare. Or, wear gloves. Please wear gloves for the peppers at least.
- Combine lemon juice, vinegar, 1 tsp. salt, garlic, shallots, and jalapeño in a medium bowl and let stand for 10 minutes.
- Stir in cilantro, parsley, and oregano.
- Whisk in olive oil.
- Done! I store this in a marinara sauce jar, as I always seem to have them on hand. Lasts about a week or two, will dull in color but not in flavor!
Notes
Macros (per serving): fat: 8g; carbs:3g; protein: 0g