Chimichuri Sauce
Makes 1 cup
Makes 1 cup
½ cup of Italian flat leaf parsley, finely chopped
2 tablespoons finely minced fresh oregano
4 garlic cloves, finely minced
½ cup finely minced green onions
1 small red chili pepper (red Fresno or red Korean), deveined, seeds removed and finely diced (can be replaced with 1-2 teaspoons of chili pepper flakes)
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
½ cup of olive oil
Salt and pepper to taste
pinch of ground cumin
2 tablespoons finely minced fresh oregano
4 garlic cloves, finely minced
½ cup finely minced green onions
1 small red chili pepper (red Fresno or red Korean), deveined, seeds removed and finely diced (can be replaced with 1-2 teaspoons of chili pepper flakes)
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
½ cup of olive oil
Salt and pepper to taste
pinch of ground cumin
NOTES: Serve as an accompaniment to empanadas, or use as a marinade for beef.
Mix all ingredients together, chill for 1/2 hour. Keeps for a week covered in the refrigerator.
