Bacon and Plantain Pinchos with Chimichurri Sauce Recipe

Ingredients

• 6 garlic cloves, finely minced
• ½ cup flat leaf parsley
• ½ cup chopped cilantro
• 1 Fresno chili, chopped
• 2 shallots, peeled and minced
• ⅓ cup red wine vinegar
• ¾ cup olive oil
• 1 tablespoon granulated sugar
• salt and pepper to taste
• 10 slices Bacon
• 3 ripe plantains, peeled sliced in ¾ inch slices
• 1 teaspoon dry oregano
• 1 fresh lime, squeezed
• 4 cloves garlic, chopped
• 4 tablespoons chimichurri
• ¼ cup vegetable oil
• 10 skewers