Servings 6 servings
Ingredients
- 1/2 cup lightly packed parsley leaves
- 2/3 cup lightly packed cilantro leaves
- 1 Tablespoon lightly packed fresh oregano leaves
- 1 small jalapeño (seeds optional; See Kelly's Note)
- 2 Tablespoons roughly chopped shallots
- 2 cloves garlic
- 1 Tablespoon fresh lime juice
- 2 1/2 Tablespoons red wine vinegar
- 1 Tablespoon honey
- 1/3 cup olive oil
Instructions
- Add the parsley, cilantro, oregano, jalapeño, shallots, garlic, lime juice, red wine vinegar, honey, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl of a food processor and pulse until roughly chopped.
- With the motor running, stream in the olive oil. Continue blending until combined, scraping down the sides as needed. Taste and season the chimichurri with salt and pepper then serve or store, covered in an airtight container, in the fridge for up to 3 days.
Notes
- For a spicier sauce, leave the jalapeño seeds intact. And for a milder sauce, remove them. To do so, slice off the top of the pepper. Then, slice the jalapeño in half lengthwise and use a spoon to scrape out the seeds of the pepper.
- Make sure to wash your hands thoroughly after handling the jalapeño. And really make sure to avoid touching your face (especially your eyes!) until you do so.
- You can leave the thinner stems of the cilantro on the herbs! Cilantro stems have a lot of flavor.
- ★ Did you make this recipe? Don't forget to give it a star rating below!