Chimichurri sauce


1/2 cup each of any herbs you like; cilantro & Italian parsley are what I prefer 

1 tablespoon minced garlic

1 shallot finely chopped

1 chili pepper; anaheim, serrano, jalapeno, whatever you have, finely chopped

1/4 cup red wine vinegar

1/2 cup olive oil

 S & P


Blend all ingredients in Cuisinart or with a hand blender until fully mixed.  You can either use sauce immediately or refrigerate.  Can be stored in refrigerator

for a few days.  Great on steak, chicken, pork.

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