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Chimichurri

Prep time 10 mins
Cook time 1 min
Stand time 5 mins
Yield Makes 3/4 cup (serving size: 1 tbsp.)
This sauce is nothing like Maria's fiery version. We toned down the heat, but we loved her method of soaking the pepper flakes. The bright green will eventually darken if you make it ahead, but it's just as good. Serve with any taco or on grilled meats.

Ingredients

  • 1 tablespoon dried crushed red pepper
  • 3 tablespoons red wine vinegar
  • 2 large bunches fresh cilantro, coarsely chopped (about 3 cups)
  • 1/4 cup vegetable oil
  • 2 teaspoons dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt

Nutrition Information

  • calories 44
  • fat 4.8 g
  • satfat 0.7 g
  • monofat 1 g
  • polyfat 3 g
  • protein 0.2 g
  • carbohydrate 0.6 g
  • fiber 0.4 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 51 mg
  • calcium 8 mg

How to Make It

  1. Microwave 1/4 cup water at HIGH 45 seconds. Add crushed red pepper, and let stand 5 minutes. Pour through a fine wire-mesh strainer into a bowl, discarding liquid.

  2. Process vinegar, next 5 ingredients, and 2 Tbsp. water in a food processor 5 to 10 seconds or until cilantro is finely chopped. Stir in crushed red pepper. Store in an airtight container up to 3 days.

Taco Xpress, Austin, Texas