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 just like the red color against all the green. 4 Tablespoons McEvoy Ranch Pinot Noir Vinegar ½ teaspoon sea salt ½ cup parsley, finely chopped ½ cup cilantro, finely chopped ½ cup oregano, finely chopped ½ to 1 cup McEvoy Ranch Traditional Blend Olive Oil *If you have some Olio Nuovo, this would be a great place to use it! Directions Mix shallot, chile, garlic, vinegar and salt and let marinate for ½ hour. Add chopped herbs and whisk in Olive Oil. Chimichurri can be used as a marinade and can be used to baste the meat or vegetables while you are cooking.