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Chimichurri

By: McEvoy Ranch

INGREDIENTS

  • 1 shallot, minced 

  • 2 cloves garlic, minced 

  • 1 red jalapeño, minced (Note that the seeds and membranes are where the heat is in peppers. You can adjust the heat by removing or reducing the amount you use. Green jalapeño is fine as well, I like the red color against all the green.)

  •  4 tbsp. red wine vinegar

  • ½ tsp. sea salt

  •  ½ cup parsley, finely chopped

  •  ½ cup cilantro, finely chopped

  •  ¼ cup oregano, finely chopped

  •  ¾ to 1 cup McEvoy Ranch Jalapeño Olive Oil

INGREDIDENTS

  • 1 shallot, minced 

  • 2 cloves garlic, minced 

  • 1 red jalapeño, minced (Note that the seeds and membranes are where the heat is in peppers. You can adjust the heat by removing or reducing the amount you use. Green jalapeño is fine as well, I like the red color against all the green.)

  •  4 tbsp. red wine vinegar

  • ½ tsp. sea salt

  •  ½ cup parsley, finely chopped

  •  ½ cup cilantro, finely chopped

  •  ¼ cup oregano, finely chopped

  •  ¾ to 1 cup McEvoy Ranch Jalapeño Olive Oil

Chimichurri originated in Uruguay and Argentina and is traditionally served on grilled meat or fish, but is delightful on grilled vegetables as well. If you are eating a more plant-based diet, this sauce will make you happy.


INSTRUCTIONS

  1. Mix shallot, chile, garlic, vinegar and salt and let marinate for ½ hour.

  2. Add chopped herbs and whisk in Olive Oil.

  3. Serve over grilled meat, fish, or vegetables

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