Chimichurri

• servings: 2 cups

Ingredients

1 shallot, finely chopped

1 Fresno chile or red jalapeño, finely chopped

3–4 garlic cloves, thinly sliced or finely chopped

½ cup red wine vinegar

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

½ cup finely chopped fresh cilantro (leaves and tender stems)

¼ cup finely chopped fresh flat-leaf parsley (leaves and tender stems)

2 Tbsp. finely chopped fresh oregano leaves

¾ cup extra-virgin olive oil

Directions

Combine 1 shallot, finely chopped, 1 Fresno chile or red jalapeño, finely chopped, 3–4 garlic cloves, thinly sliced or finely chopped, ½ cup red wine vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Let sit 10 minutes. Stir in ½ cup finely chopped cilantro, ¼ cup finely chopped flat-leaf parsley, and 2 Tbsp. finely chopped oregano. Using a fork, whisk in ¾ cup extra-virgin olive oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.

If using as a marinade, place beef, chicken, or pork in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight. Remove meat from marinade, pat dry, and grill; spoon reserved chimichurri over grilled meat. Do ahead: Chimichurri can be assembled up to 3 days in advance; refrigerate in an airtight container. Editor’s note: This chimichurri recipe was first printed in our July 2011 issue. Serve it alongside a batch of our favorite beef empanadas →