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
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.