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Bangin' Chimichurri Sauce

I like to put this on meat, eggs, and sometimes use it to enhance a ham and cheese sandwich.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 20
Course: Condiment
Cuisine: Argentinian
Calories: 56
Ingredients Equipment Method Notes

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

Equipment

  • Sharp knife
  • Disposable or clean plastic gloves
  • Cutting board
  • Large bowl
  • Storage jar (I use a glass jar from marinara sauce)

Method
 

  1. 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.
  2. Combine lemon juice, vinegar, 1 tsp. salt, garlic, shallots, and jalapeño in a medium bowl and let stand for 10 minutes.
  3. Stir in cilantro, parsley, and oregano.
  4. Whisk in olive oil.
  5. 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