This not only is great to spice up chicken, but it works on fish. And heck, I just dipped my jicama snack in it, too.
Chimichurri Sauce
(makes 2 cups)
Ingredients:
1 cup parsley (packed, I removed stems)
1/4 cup cilantro (packed, I remove stems)
1 tablespoon fresh oregano (I used 1 tsp. dried oregano)
6 cloves garlic, peeled (add more or remove based on personal preference. I like a lot of garlic)
1 teaspoon red pepper flakes
1/4 teaspoon cumin
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
sea salt and pepper to taste
Directions:
Toss it all in a food processor and puree. I think it’s better if you let it sit overnight and all the juices mingle.