The Best Chimichurri Sauce

Growing up in an Argentine home, chimichurri was a staple. It's excellent on steak, chicken, fish, and even on toasted sourdough bread. I've spent years narrowing down my recipe and have landed on this one. You can adjust the spice level to your liking; I like mine with a bit of kick.

Enough small talk- let's get straight to it. 

Everything I list here must be just so. No substitutes. If it says red wine vinegar, get red wine vinegar. Not white. Capish? Capish.

Ingredients: 

• 1 shallot 
• 1 jalapeno (red, if you can find it)
• 2 garlic cloves
• 1 bunch FLAT leaf parsley (must be flat—never curly—this matters)
• 1 bunch cilantro 
• 1 bunch fresh oregano (trust me, you'll want to go with fresh on this)
• 1 tsp red chili flake 
• 1 tsp course sea salt
• 1/2 tsp fresh ground pepper
• 2 tbsp red wine vinegar 
• 1/4 cup high-quality extra virgin olive oil (no oil blends, please)

Instructions:

• Grab a medium-sized mixing bowl. 
• Mince garlic and shallot and put in the bowl with the 2 tbsp red wine vinegar, and let them sit in there while you begin to prepare your other ingredients
• De-stem cilantro, parsley, and oregano and chop finely. Of course you can use a food processor here, but please remove the stems. 
• Add chopped cilantro, parsley, and oregano to your bowl
• Chop the jalapeño (with seeds if you want the spice) without if you want it more mild. Add to bowl.
• Pour 1 tsp chili flake on a cutting board and begin to chop until fine(ish)
• Add all remaining ingredients to your mixing bowl and mix thoroughly. 
• Please taste your chimi after mixing. See if you want to go heavier on the salt or the chili flakes and adjust to your liking. 
• Pour chimi into an airtight container for storage til you are ready to enjoy it.

Store on countertop at room temperature away from sun/heat. Always tastes best on DAY 2. 

If not consuming within 3-4 days... Chimichurri can be stored in your freezer in ice cube trays. When ready to use, let thaw at room temp.