Many apologies for the lack of posting lately. Life has been quite hectic and until all of the wedding plans are complete, my posts may be a little spotty. On the bright side, I do promise to have some delicious recipes coming to you in the next couple of weeks that I worked on this past weekend that you are bound to enjoy!
Much like today’s recipe for chimichurri sauce. This is a great way to use up your garden herbs: cilantro, parsley and oregano. It works deliciously as a marinade or a topping for grilled steak tacos. (Those are coming tomorrow!)
Be sure to chop the herbs finely so that all of the flavors infuse into the oil and vinegar. I would not advise using a food processor for this one as you want the sauce to be chunky in consistency. Enjoy and come back tomorrow for delicious way to use this chimichurri!
- ½ cup red wine vinegar
- 1 teaspoon kosher salt plus more
- 3-4 garlic cloves, thinly sliced or minced
- 1 shallot, finely chopped
- 1 Fresno chile or red jalapeño, finely chopped
- ½ cup minced fresh cilantro
- ¼ cup minced fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh oregano
- ¾ cup extra-virgin olive oil
- Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
- Stir in cilantro, parsley, and oregano.
- Using a fork, whisk in oil. Season with salt to taste. Cover tightly and use within 1 week.