Chimichurri
inspired by, Salt Hank
Serves: 2 Cups
Prep and cook time: 10 min.
Skill level: easy
Cooking method: medium bowl
ingredients:
1 bunch fresh cilantro leaves, roughly chopped
1 bunch fresh parsley leaves, roughly chopped
1 large shallot, finely minced
3 garlic cloves, finely minced
1½ Fresno peppers, finely minced
1 cup white wine vinegar
⅔ cup extra-virgin olive oil
½ cup orange juice
Juice of 1 fresh lemon
1 tablespoon dried oregano
Pinch kosher salt
Pinch freshly ground black pepper
instructions:
In a large bowl, combine the cilantro, parsley, shallot, garlic, and peppers. Stir in the vinegar, oil, orange juice, lemon juice, oregano, salt, and pepper. Store in a sealed container in the refrigerator for up to 2 weeks.
grandpa’s thoughts:
From Salt Hank: “This is my all-time favorite sauce. Don't follow the measurements- just make it however you want and it will probably still turn out amazing: Err on the side of more vinegar and you should be in good shape. Good with meat, sandwiches, salads, protein bowls, and it makes a phenomenal marinade for grilling. If you're using it for this purpose, let it marinate for at least3 hours.”
This is a perfect summery and I agree wholeheartedly.