Chimichurri Sauce

Makes 2 cups

• 1 small shallot, peeled and minced

• 1 jalapeño or other pepper, like a fresno chili, seeds removed and minced

• 4 cloves of garlic, pressed through a garlic press

• 1/2 C red wine vinegar

• 1 tsp sea salt

• 1/2 C parsley, finely chopped

• 1/2 C cilantro, finely chopped

• 1 tbsp dried oregano, or finely chopped fresh oregano

• 3/4 C extra virgin olive oil

• Freshly ground black pepper

Instructions

In a medium bowl, combine the shallot, jalapeño, garlic, vinegar, and sea salt. Stir in the cilantro, parsley, and oregano. Using a whisk, slowly drizzle in the olive oil and whisk to combine. Taste. Season with more salt and some black pepper as needed. A delicious sauce to serve with grilled meat or fish.