A traditional chimichurri sauce is made with fresh parsley, oregano, garlic, onion, red chili pepper, vinegar and olive oil. I mix it up here with an addition of cilantro and lemon juice. I like it a little more acidic and doubled the normal vinegar and bumped the heat up more with the addition of a serrano chili. I chopped the ingredients in the food processor, but taking the time to do it by hand keeps it a little more chunky.
I don’t know about you, but I love little bite size snack foods, things that are made better with a dipping sauce. I enjoy the crunch of something baked or deep fried and paired with a sweet and spicy, or acidic vinegar or citrus and herb sauce. This is perfect when paired with my Empanadas Mendocinas, or a delicious grilled steak.
- 1/2 cup parsley finely chopped
- 1/2 cup cilantro finely chopped
- 2 tbsp oregano finely chopped fresh
- 5 garlic cloves chopped
- 3 green onions finely diced
- 1 small red chili pepper deveined seeds removed and finely diced
- 1/4 cup red wine vinegar
- 2 tbsp lemon juice fresh
- 1/2 cup olive oil
- Kosher salt and pepper to taste
- Combine all ingredients in a food processor and pulse to chop several times, or chop finely by hand.
- Place in the refrigerator to chill for 20 minutes and serve along side empanadas or a grilled steak.