Chimichurri Sauce Recipe Argentinian Herb Sauce

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CHIMICHURRI SAUCE RECIPE (ARGENTINIAN HERB SAUCE)



Chimichurri Sauce Recipe (Argentinian Herb Sauce) image

Provided by Mommypotamus

Time 1h35m

Number Of Ingredients 12

1 jalapeño ((about 1/2 ounce))
½ cup extra-virgin olive oil
1 tsp dried oregano
1 tsp dried thyme leaves
½ tsp dried rosemary
2 bay leaves
1 to 2 tsp garlic ((finely chopped))
2 tbsp red wine vinegar ((or sub apple cider vinegar))
½ tsp sea salt
¾ cup flat-leaf parsley
1-1½ tsp crushed red pepper flakes
black pepper ((to taste))

Steps:

  • Set your oven to broil and place the jalapeño on the top rack. Allow it to char on one side and then flip it over to the other side. Place the jalapeno in a small bowl and set a plate on top as a "lid" to continue to steam the jalapeno while it cools.
  • Once it's cool enough to touch, the jalapeño outer skin will peel off easily. Go ahead and remove as much as you can.
  • Dice the jalapeño and deseed it.
  • Place oil, jalapeno, garlic, oregano, thyme, rosemary, bay leaves, red wine vinegar and salt in a small saucepan.
  • Bring the oil to a slight simmer and reduce heat to the lowest setting possible. Let the oil infuse for 15 minutes, then remove from heat. Allow oil to cool completely, then remove the bay leaves.
  • Place the sauce in your food processor along with the fresh parsley and pulse until the parsley is finely chopped. Add red pepper flakes and pepper to taste before serving.

Nutrition Facts : Calories 42 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 76 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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