Chimichurri Sauce

 Chimichurri Sauce

From feastingathome.com

Argentinean Chimichurri Sauce- a flavorful South American condiment (or marinade) made with cilantro to spice up steak, tacos, shrimp, chicken, or vegetables!

ingredients

• 1/4 cup red onion

• 2 garlic cloves

• 1 tablespoon fresh chilis, diced (jalapeno, red chilies, or feel free to omit for a milder version)

• 1 cup Cilantro, tiny stems OK

•  1 cup Parsley,  thin stems OK

• 1 tablespoon fresh oregano ( or 1 teaspoon dried)

• 1/4 cup fresh lime juice (1–2 limes) or use red wine vinegar (or use half lime and half vinegar)

• 3/4 cup olive oil, add more to the desired consistency

• 1 tsp kosher salt

• 1 teaspoon pepper

• ½ tsp smoked paprika– (optional –only if you like smokey flavor)

• ½ teaspoon chili flakes, more or to taste

instructions

• Finely mince everything and place it in a medium bowl along with remaining ingredients. (Or, alternatively, use a food processor: Place onion, garlic, and fresh chili if using, and pulse several times until very finely chopped. Add cilantro ( tender stems are fine) Italian parsley, and oregano, pulse again until chopped. Add olive oil, lime juice,  smoked paprika (optional), salt and pepper. Pulse a few more times, until well combined (but not too smooth). If the mixture seems thick add a little more oil to loosen it up.)

• Taste, adjust salt, lime and heat ( add more chilies or chili flakes)  to your liking. If it tastes bitter, check your olive oil.

• Sprinkle with chili flakes and few cilantro leaves.

• This will keep up to 4 days in the fridge, or freeze.