Chimichurri Sauce
seeded, chunks
coarsely chopped
chopped in big pieces
(use 3x as much fresh if you have it)
juiced [use lemons in a pinch]
1. Into the bowl of a food processor fitted with the steel blade and with motor running, drop the garlic cloves, then add jalapeno and onion. Process until it's finely minced.
2. Open the bowl and add the vinegar, parsley, oregano, and lime juice. Process JUST enough to coarsely chop all the parsley, then add the olive oil, salt and pepper and continue to process, but do NOT puree completely. You want to have some parsley texture. Set aside for at least an hour to allow the flavors to marry.
3. Spoon some chimichurri over grilled meat and serve with the remaining sauce at the table.
An Argentine sauce for grilled meat.
Tomato is an optional ingredient - some Argentinians use quite a bit. They probably wouldn't make it in a food processor, though. And many native recipes don't even add oil to it!
Per Serving (excluding unknown items): 170 Calories; 18g Fat (92.3% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 160mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.