The best chimichurri sauce!
Serves: 4, Prep Time: 10 minutes, Total Time: 15 minutes.
¼ cup red onion
2 garlic cloves
1 tbsp. fresh chiles or jalapeños (diced)
1 cup cilantro
1 cup parsley
1 tbsp fresh oregano
¼ cup fresh lime juice
¾ cup EVOO
1 tsp. kosher salt
1 tsp. pepper
½ tsp. smoked paprika (optional)
½ tsp. chili flakes or more to taste
Finely mince everything and place it in a medium bowl along with remaining ingredients. (Or, alternatively, use a food processor, place onion, garlic, and fresh chili if using, and pulse several times until very finely chopped. Add cilantro ( tender stems are fine) Italian parsley, and oregano, pulse again until chopped. Add olive oil, lime juice, smoke paprika (optional), salt and pepper. Pulse a few more times, until well combined (but not too smooth). If the mixture seems thick add a little more oil to loosen it up.)
Taste, adjust salt, lime and heat (add more chilies or red chili flakes) to your liking. If it tastes bitter, check the amount of olive oil.
Sprinkle with chili flakes and a few cilantro leaves.
Serve and enjoy! This will keep well for up to 4 days in the fridge, or can freeze.