Spicy Chimichurri Sauce with Cilantro
This vibrant & fresh spicy chimichurri sauce is the perfect accompaniment for grilled meat and roasted potatoes.
Servings: 8
Calories: 130kcal
Cost: $5
Equipment
- Sharp Knife
Ingredients
- 1/2 bunch cilantro
- 1/2 bunch Italian flat leaf parsley
- 1-2 jalapenos, de-seeded & finely diced depending on how spicy you want it
- 1/2 small red onion finely diced
- 5-6 cloves garlic minced
- 1/2 cup extra virgin olive oil more to taste
- 2 tablespoon red wine vinegar
- 2 tablespoon lime juice
- 1 teaspoon dried oregano or 1-2 tbsp fresh
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes more to taste
Instructions
- Finely chop the cilantro (leaves & stems) and the parlsey leaves. Add to a mixing bowl along with the chopped & de-seeded jalapenos, diced red onion, and minced garlic.
- Add the olive oil, red wine vinegar, lime juice, oregano, salt, pepper, and red chili flakes to the bowl. Stir to combine.
Notes
Store chimichurri sauce in an airtight container in the refrigerator for up to 3 days. The oil may harden after a prolonged period in the fridge. Remove from the fridge an hour or two before serving to melt & re-mix.
Nutrition
Calories: 130kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 150mg | Potassium: 56mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 378IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 0.5mg
