Don’t eat this on a date

I tried making my own chimichurri sauce (an Argentinian condiment) years ago and wasn’t very impressed. But then J broke out his own recipe for the sauce, and I remain to this day, very impressed. I request the sauce alot and I love it on grilled pork tenderloin that J also marinates in the chimichurri.  I also made a delicious discovery when dipping a nice, crisp roasted potato in the chimichurri.  Pretty much anything is good with it, just don’t eat it on a date because all of the green parsley and cilantro will get in between your teeth and you’ll also be emanating strong garlic odors.  Don’t say I didn’t warn you.


2 bunches of parsley

1 bunch of cilantro

10 – 12 garlic cloves, chopped

1 jalapeno pepper

1/2 tablespoon crushed red pepper flakes

1/2 tablespoon oregano

1/3 to 1/2 cup of red wine or sherry vinegar (to taste)

1/3 to 1/2 cup of extra virgin olive oil (to taste)

1 tablespoon of lemon juice

Salt, black pepper

The juice of 2 limes


You will need a food processor.  First throw in the garlic, jalapeno pepper, and vinegar (start with a 1/3 cup) and pulse until mixed and chopped finely.  Add in everything else, with the olive oil, start with a 1/3 cup and add more if preferred.  Pulse until a nice paste is created.  The chimichurri shouldn’t look dry but shouldn’t be soupy either.  It should have a thick consistency.  Keep tasting, add more olive oil, lime juice, or vinegar if you’d like.

The sauce is good for about a week in the fridge.

Put this sauce on anything and it will taste so good, you’ll want to do shots of it.

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