Chimichurri Sauce, a delicious spicy parsley sauce to enjoy!

Grilling season can be seasonal, but for many, grilling season is year-round. This Chimichurri Sauce is a delicious addition to enjoy with all your favorite grilled meats, and just might turn your household into year-round grilling enthusiasts!

Parsley is one of those ingredients I have a fondness for. Because of that, you will find many different recipes calling for parsley, here at Scratch Made Food!. Of course, you will also find many recipes calling for prunes and beets, because the old-fashioned foods are often the most nutritious. Plus they are always easy to find in the market. 

Chimichurri Sauce is so good, it is vibrant and more than just a sauce for grilled meats, although it shines in that role. It is also a condiment that knows only the boundaries of your own taste buds! While it is delicious over grilled meats, it is also a wonderful marinade to flavor the meat, before the grilling ever takes place. 

Chimichurri Sauce, is full of delicious flavor, so feel free to enjoy it often. For other uses besides serving along side grilled meat, stir some into sour cream for a delicious creamy sauce for fish and vegetables. As well as over a taco or two. To make a zesty salad dressing, simply stir some into yogurt or mix it half and half with your favorite vinaigrette. Since parsley is high in vitamins, you wouldn't be too far off track if you said that Chimichurri Sauce is actually good for your health! And with parsley being readily available, you can enjoy it often. 

Some additional thoughts on this recipe:

prep all the ingredients as indicated in the recipe, then buzz up at the last minute for the freshest, most vibrant sauce.

You may notice some darkening when refrigerated, which is normal, but the flavor will still be delicious.

Ingredients needed for this recipe:

• garlic 
• jalapeno pepper
• yellow onion or green onion
• red wine vinegar
• flat-leaf parsley
• oregano
• lime juice
• salt
• olive oil

You will also need the following:

• kitchen knife
• cutting board
• citrus juicer
• food processor
• liquid measuring cup
• measuring spoons

Now we are ready to begin!

Chimichurri Sauce

Chimichurri Sauce
adapted from tasting spoons
UPDATED: 05.05.2023

3 cloves garlic
1/2 jalapeno pepper - use a spoon to remove the ribs and seeds, not your hands.....
1 T chopped yellow onion or 1 green onion sliced
2 T red wine vinegar
1 bunch flat-leaf parsley- remove and discard the bottom half of the stems
1 3/4 t dried oregano
1 lime, juiced
1/2 t salt
1/2 c olive oil

Wash the parsley in cool water, gently roll it up in cotton toweling, to dry, set aside. Wash and dry the jalapeno pepper, cut in half, use a spoon to remove the seeds and discard them. Set the jalapeno pepper aside. Peel the garlic, set aside. Roll the lime on a hard surface to rupture the cells on the inside, this will help when you go to "juice" it. 

Combine the garlic, jalapeno, and onion in a food processor, pulse about 6 times, scraping the sides of the processor bowl once. 

Add the following ingredients, wine vinegar, parsley, oregano, juice of the lime, and the salt. Process until the mixture is chopped. 

Add oil and continue processing until mixture is beginning to become smooth, but still has some texture. Spoon into a serving dish, and serve at room temperature. Makes about 1 1/2 cups sauce.

Storage options for Chimichurri Sauce. Store covered in the refrigerator for up to three days. Chimichurri Sauce may darken in color but the flavor will remain bright. I do not recommend freezing this recipe.

UPDATE:  For your convenience, a "copy and paste" version of Chimichurri Sauce has been included below. 

You may also enjoy: 

Cafe Yumm Sauce.

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Chimichurri Sauce
adapted from tasting spoons
UPDATED: 05.05.2023

3 cloves garlic
1/2 jalapeno pepper - use a spoon to remove the ribs and seeds, not your hands.....
1 T chopped yellow onion or 1 green onion sliced
2 T red wine vinegar
1 bunch flat-leaf parsley- remove and discard the bottom half of the stems
1 3/4 t dried oregano
1 lime, juiced
1/2 t salt
1/2 c olive oil

Wash the parsley in cool water, gently roll it up in cotton toweling, to dry, set aside. Wash and dry the jalapeno pepper, cut in half, use a spoon to remove the seeds and discard them. Set the jalapeno pepper aside. Peel the garlic, set aside. Roll the lime on a hard surface to rupture the cells on the inside, this will help when you go to "juice" it. 

Combine the garlic, jalapeno, and onion in a food processor, pulse about 6 times, scraping the sides of the processor bowl once. 

Add the following ingredients, wine vinegar, parsley, oregano, juice of the lime, and the salt. Process until the mixture is chopped. 

Add oil and continue processing until mixture is beginning to become smooth, but still has some texture. Spoon into a serving dish, and serve at room temperature. Makes about 1 1/2 cups sauce.

Storage options for Chimichurri Sauce. Store covered in the refrigerator for up to three days. Chimichurri Sauce may darken in color but the flavor will remain bright. I do not recommend freezing this recipe.

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