CHIMICHURRI SAUCE by Foodie’s Chef Laura Brennan

Name: CHIMICHURRI SAUCE by Foodie’s Chef Laura Brennan
Ingredients: 1 standard bunch cilantro, washed and dried; 1 standard bunch flat-leafed parsley, washed and dried; 1 tablespoon finely minced shallot; 2 small cloves garlic, peeled & mashed to a paste (approximately 1 teaspoon); 1-2 tablespoons seeded & finely diced jalapeno pepper; ½ teaspoon dried oregano; Optional: 2 tablespoons fresh mint, minced; 4-5 tablespoons red wine vinegar (amount will depend on the strength/acidity of your vinegar); ½ cup extra virgin olive oil, plus more as needed; ¼ cup grapeseed or other neutral vegetable oil; ½ teaspoon kosher salt, (more or less to taste); Fresh cracked black pepper, to taste

foodiesmarkets.com

A famous, uncooked green-herbal piquant sauce most-often served with grilled meats. It hails from South America (Argentina and Uruguay) and has many variations. All variations include parsley and...

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Ingredients

1 standard bunch cilantro, washed and dried
1 standard bunch flat-leafed parsley, washed and dried
1 tablespoon finely minced shallot
2 small cloves garlic, peeled & mashed to a paste (approximately 1 teaspoon)
1-2 tablespoons seeded & finely diced jalapeno pepper
½ teaspoon dried oregano
Optional: 2 tablespoons fresh mint, minced
4-5 tablespoons red wine vinegar (amount will depend on the strength/acidity of your vinegar)
½ cup extra virgin olive oil, plus more as needed
¼ cup grapeseed or other neutral vegetable oil
½ teaspoon kosher salt, (more or less to taste)
Fresh cracked black pepper, to taste