Chimichurri Sauce

ShortRib

Ingredients

Salmuera:
1 cup of water
1 tablespoon coarse salt
1 head of garlic, seperated into cloves and peeled
1 Cup of packed fresh flat leaf parsley
1 Cup of fresh Oregano leaves
2 teaspoons of crushed red pepper flakes
1/4 Cup of red wine vinegar
1/2 Cup of evoo

Instructions

Make the Salmuera, bring water to a boil and add salt. Stir until salt is dissolved. remove from heat and cool Mince garlic, parsley, and oregano. Place in a bowl along with pepper flakes. Whisk in the red wine vinegar and then the evoo. Whisk in the Salmuera. Transfer to a jar with a tight fitting lid and store in refrigerator.

Notes

Chimichurri is best prepared at least a day in advance, so the flavors have a chance to blend. It can be refrigerated for up to 2 to 3 weeks.

Number of Servings:

Time to Prepare: 10 min