Ingredients
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¼ cup hot water
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2 tablespoons dried oregano
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1 teaspoon salt
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1 cup chopped fresh parsley, or more to taste
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⅔ cup chopped fresh cilantro
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6 cloves garlic
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1 shallot, roughly chopped
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1 red jalapeno pepper, chopped
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½ cup red wine vinegar
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¾ cup extra virgin olive oil
Directions
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Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
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Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
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Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.
Nutrition Facts (per serving)
| 167 | Calories |
| 17g | Fat |
| 3g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 167 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 2g | 12% |
| Sodium 239mg | 10% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 3% |
| Total Sugars 0g | |
| Protein 1g | 1% |
| Vitamin C 11mg | 12% |
| Calcium 30mg | 2% |
| Iron 1mg | 5% |
| Potassium 104mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
