Full-flavored Chimichurri Sauce & Marinade

Chimichurri Sauce is one of the most versatile sauces and marinades I've ever used and I think you'll be amazed to find how many recipes you can use it in.

This particular chimichurri recipe is adapted from the traditional Argentinian version and is typically used with beef, vegetables and fish - but it's flavor blend lets you extend it's use well beyond that.

You can even use chimichurri as an appetizer on baguettes with cheese.

Chimichurri is pretty quick and easy to make and stores well in a sealed jar in the refrigerator for up to 3 weeks.

It's featured in our California Barbecue Chicken as the main seasoning and is versatile enough to showcase this Gourmet burger too.

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Makes: 2 1/2 cups

Prep time: 10 minutes

What you'll need:

• 3/4 cup chopped fresh parsley
• 1/4 cup chopped garlic (about 8 - 10 cloves)
• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoon balsamic vinegar
• 1 teaspoon hot sauce (I use Franks Red Hot)
• 1/2 cup finely diced onion
• 2 tablespoons paprika
• 1 teaspoon chili powder
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Step 1:
Chop the parsley, garlic and onion and put them in a glass jar or small bowl.

Alternatively use a food processor to chop these ingredients and to puree the final product.

Add all other ingredients and either mix well by hand or blend in a food processor.

Cover and let the chimichurri sit at room temperature for at least 2 hours to allow the flavors to blend before using.

Store in a sealed glass jar for up to 3 weeks.

Enjoy!

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