Chimichurri

Chimichurri is one of those magical sauces that goes well with almost all kinds of meat, chicken and pork. It has enough acidity to pair well with lighter reds but a fine Cabernet Sauvignon will also work nicely. This recipe was posted at the request of Mrs. Buckles. Enjoy it!

INGREDIENTS

1/2 cup extra virgin olive oil
4 tablespoons red wine vinegar
1/2 cup finely chopped parsley
1/2 cup finely chopped cilantro
3 cloves garlic, finely chopped or minced
2 small red chilies. However, i like to substitute a tablespoon or two of Sambal Oelek sauce. See Ceviche...
3/4 teaspoon dried oregano
1 tablespoon of honey
1 level teaspoon coarse salt
Pepper to taste

INSTRUCTIONS

Mix all ingredients together in a bowl. Let it rest for 2 hours or more. Most of the time I place all ingredients in a blender and pulse it a handful of times.

Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.

Use it to baste meats (chicken or steaks) while grilling or barbecuing. You can baste meats with it or use it as a marinade. Also, add a couple of tablespoons over your steak to serve.