6 Tablespoons minced parsley
3 Tablespoons minced cilantro
1 teaspoon each: minced garlic, minced jalepeno, minced onion
2 teaspoons capers
Pinch dried red chile flakes
2 Tablespoons red wine vinegar
3 Tablespoons olive oil
This recipe will serve 3- 4, but if you make more, it will keep in the refrigerator for up to a week. It is good with poultry, seafood and red meat. When you make it, use half of it for the marinade and keep half for serving with the cooked entre.
Process all ingredients except the olive oil in a food processor or blender. Whisk in the olive oil. Use half (or less) to marinate your chicken or fish and serve the rest as a sauce after you bake or grill your entre.
Chimichurri sauce has it origins in Argentina and Uruguay, where its use is as common as ketchup is in America. The sauce is influenced by Mediterranean pestos, but it differs in its spiciness and with the addition of acid which makes it a delicious marinade as well as a sauce. Usually made with cilantro and parsley and some type of hot pepper, there are many variations.