Chimichurri is a spicy garlic and parsley sauce originally from Argentina, but with variations across the globe. It’s great as a marinade for meats, veggies, tofu, potatoes, tacos . . . you can truly get wild and crazy with this sauce. I have to thank my sister for her wonderful inspiration and over-the-phone tips for this version. Not only is she pretty rad, she also has a blog called “The Jolly Appetite” that is definitely worth a visit. Thanks sis!


Ingredients: (Makes approximately 16 oz.)

1 bunch each of cilantro and italian parsley, loosely chopped.

10 T. olive oil

zest of 1 lime

juice of 1 lime

4 large garlic cloves (oven-roasted)

1 large garlic clove, raw

2 jalapeños (oven-roasted, peeled, and de-seeded) **I left one seeded, and it was sufficiently hot for me.

1 tsp. salt

2/3 tsp. ground cumin

1/2 T. white wine vinegar

2-3 cranks of freshly cracked black pepper

Blend it all up! After it’s all nicely mixed together you’ll want to conduct a taste test, because quality control is the name of the game. Feel free to add whatever you want: more lime, olive oil, salt, chili flakes, cumin, wine, etc. The color is as stunning as the taste. ¡Buen provecho!

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