I came back from Buenos Aires this summer and all I can think about is Cafe Con Leche, Medialunas, Chimichurri Sauce, Torta de Calabaza and of course, Dulce de Leche. Here is an easy recipe for Chimmichurri from Sabrina’s Latin Kitchen that you can make under 15 minutes. Store it in nice Mason Jars in the fridge and voila you have a nice tasty sauce that’s ready to go all week long. This is my go to condiment and I put in on everything chicken, carne asada, vegetables, eggs, rice, ice cream, no just kidding, but I do love it on just about everything. Great on Tapas on your Tortilla Espanola or Pollo Al Ajillio.
Not to mention, with all the nice chlorophyll your getting from the parsley and cilantro it’s a healthy sauce that you can’t over dose on. Enjoy ! Buen Provecho !
Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The Chimichurri will keep in the refrigerator for up to 1 week.