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Chimichurri

By: McEvoy Ranch
INGREDIENTS

  • 1 shallot, minced 

  • 2 cloves garlic, minced 

  • 1 red jalapeño, minced (Note that the seeds and membranes are where the heat is in peppers. You can adjust the heat by removing or reducing the amount you use. Green jalapeño is fine as well, I like the red color against all the green.)

  •  4 tbsp. red wine vinegar

  • ½ tsp. sea salt

  •  ½ cup parsley, finely chopped

  •  ½ cup cilantro, finely chopped

  •  ¼ cup oregano, finely chopped

  •  ¾ to 1 cup McEvoy Ranch Jalapeño Olive Oil

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INGREDIDENTS

  • 1 shallot, minced 

  • 2 cloves garlic, minced 

  • 1 red jalapeño, minced (Note that the seeds and membranes are where the heat is in peppers. You can adjust the heat by removing or reducing the amount you use. Green jalapeño is fine as well, I like the red color against all the green.)

  •  4 tbsp. red wine vinegar

  • ½ tsp. sea salt

  •  ½ cup parsley, finely chopped

  •  ½ cup cilantro, finely chopped

  •  ¼ cup oregano, finely chopped

  •  ¾ to 1 cup McEvoy Ranch Jalapeño Olive Oil

Chimichurri originated in Uruguay and Argentina and is traditionally served on grilled meat or fish, but is delightful on grilled vegetables as well. If you are eating a more plant-based diet, this sauce will make you happy.

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INSTRUCTIONS

  1. Mix shallot, chile, garlic, vinegar and salt and let marinate for ½ hour.

  2. Add chopped herbs and whisk in Olive Oil.

  3. Serve over grilled meat, fish, or vegetables

Recipe Tags

POPULAR POSTS

CHICKEN LEMONGRASS SKEWER WITH GINGER TURMERIC OLIVE OIL

CROQUETAS DE BACALAO WITH JALAPEÑO OLIVE OIL AIOLI

Thai Lime Shrimp with Green Curry Sauce

Oranges, Olive Oil, and Chocolate

McEvoy Ranch Extra Virgin Olive Oil

Certified Organic

By CCOF

Sustainably Produced

At Our Ranch

Early Harvested

High Polyphenols

Award Winning

Extra Virgin Olive Oil

SHOP OUR OLIVE OILS
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