Recipes

Chimichurri

Prep Time:

Serves

Ingredients

  • 1 shallot, finely chopped
  • 1 jalapeño, finely chopped
  • 3 tsp minced garlic
  • 1/2 cup red wine vinegar
  • 1 tsp kosher salt
  • 1/2 cup cilantro, finely chopped
  • 1/4 cup parsley, finely chopped
  • 2 tbsp oregano (if fresh, finely chopped)
  • 3/4 cup extra-virgin olive oil

Created By

Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email kimi@petojofood.com or call 519 488 0316

Directions

Use this as a marinade or a finishing sauce for chicken, beef or fish. I especially like it with grilled meats. Best used same day but will keep for a few days.

  1. Combine shallot, jalapeño, garlic, vinegar, and salt in a medium bowl. Let sit 10 minutes. Stir in
    cilantro, parsley, and oregano. Using a fork, whisk in oil. Cover and let sit until ready to use.

Created By

Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email kimi@petojofood.com or call 519 488 0316

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