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Chimichurri

Yield Makes about 1/2 cup
Notes: This spicy, fresh-tasting sauce is a popular condiment in Argentina. Our version is moderately hot; adjust the spiciness by using more or less jalapeño.

Ingredients

  • 1 rinsed and stemmed jalapeño chili (see notes)
  • 1 peeled clove garlic
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped parsley
  • 1 tablespoon fresh oregano leaves
  • 1 teaspoon ground dried ancho chilies or chili powder
  • 1/4 cup olive oil
  • 3 tablespoons lime juice
  • 1 teaspoon salt

Nutrition Information

  • calories 64
  • caloriesfromfat 95 %
  • protein 0.1 g
  • fat 6.8 g
  • satfat 0.9 g
  • carbohydrate 1 g
  • fiber 0.2 g
  • sodium 296 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a blender or food processor, combine jalapeño chili, garlic, cilantro, parsley, oregano, dried chilies, olive oil, lime juice, and salt. Whirl until thick and almost smooth. Use, or cover and chill up to 2 days; shake or stir before using.

  2. Nitritional analysis per tablespoon.