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Name: Chimichurri
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: not set
Ingredients: 3 tablespoons Fresh oregano; 2 tablespoons Fresh Thyme; 1/3 cup Olive oil; 2 cloves garlic minced; 1/2 Jalapeno Pepper minced; pinch Red pepper flakes; 2 tablespoons Sherry Vinegar; 1 teaspoon Paprika; 3/4 teaspoon salt; 1/4 teaspoon Black pepper; 1/3 cup Fresh flat leaf parsley chopped

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INGREDIENTS

3 tablespoons Fresh oregano
2 tablespoons Fresh Thyme
1/3 cup Olive oil
2 cloves garlic ; minced
1/2 Jalapeno Pepper ; minced
pinch Red pepper flakes
2 tablespoons Sherry Vinegar
1 teaspoon Paprika
3/4 teaspoon salt
1/4 teaspoon Black pepper
1/3 cup Fresh flat leaf parsley ; chopped

INSTRUCTIONS

Coarsely chop the oregano and thyme.

Combine the oil, garlic, jalapeno, and red pepper flakes in a small saucepan. Heat over medium heat until oil is just hot but not simmering, about 2 minutes. Remove from the heat and stir in the oregano, thyme, vinegar, paprika, salt, and pepper. set aside to cool and infuse at room temperature for 1 to 3 hours.

Stir in the parsley and taste for salt and pepper. The sauce keeps for several weeks in the refrigerator.

Notes:

If unable to find sherry vinegar, red wine vinegar is a good replacement.

While best with fresh oregano and thyme, I have gotten decent results with using dried.

NOTES

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Nutrition

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Serving Size: 1 Serving (16g)
Recipe Makes: 6 Servings

Calories: 38
Calories from Fat: 29 (76%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 3mg		0 %
Potassium 65.6mg		2 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 1.1g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 38

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