Ingredients
3/4
cup fresh cilantro leaves
3/4
cup fresh Italian (flat-leaf) parsley
1/2
cup extra-virgin olive oil
1/4
cup red wine vinegar
3
cloves garlic
1
medium jalapeño chile, seeded, chopped
1
teaspoon dried oregano leaves
1
teaspoon salt
Preparation
Place cilantro and parsley in food processor. Cover and process until chopped. Add oil, vinegar, garlic, jalapeño chile, oregano and salt. Cover and process until smooth. Transfer to small bowl; cover and refrigerate the chimichurri sauce at least 1 hour to let flavors blend.
