Delicious and Fresh Chimichurrie Sauce

Chimichurrie sauce is a staple in South American cooking.  The sauce is deliciously fresh with just a tinge of heat from peppers.  There are as many recipes for this sauce as there are cooks in South America but this recipe is my favorite because of how well-balanced all the flavors are.  I serve this with stuffed grilled shrimp, any fish, as well as with grilled chicken.  The fresh flavors bring out the smokiness from grilling perfectly.

Chimichurrie sauce

Chimichurrie Sauce

1/3 c flat leaf parsley (packed)

1 jalapeno (if you don’t want heat, remove the seeds and veins)

4 large garlic cloves

1 medium shallot

1 1/2 c cilantro (packed)

1/2 t ground cumin

2 T fresh lime juice

3 T olive oil

1/2 t salt

Place the first five ingredients in the food processor and process.  Add the lime juice, olive oil and salt and process again until smooth.  Place in a bowl and refrigerate for several hours for all the flavors to meld.  Enjoy with grilled fish, seafood, chicken or fresh tortilla chips.

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