Chimichurri
We have this often, but it’s never quite the same twice. You can easily make it in a food processor but I think it’s better cut by hand. It’s delicious on salmon, steak, or even a mozzarella sandwich.
Chimichurri
1 shallot, finely diced
1 Fresno chile or red jalapeño, finely diced
4 garlic cloves, finely diced
½ cup red wine vinegar
½ cup flat leaf parsley, chopped
¼ cup cilantro, chopped
2 T fresh oregano, finely chopped
¾ cup olive oil
Salt and pepper, to taste
Combine shallot, chile, garlic, vinegar, and 1 tsp salt in a bowl and let sit for c. ten minutes at room temperature. Add parsley, cilantro, and oregano. Whisk in olive oil. Season with salt and freshly ground pepper to taste.