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Chimichurri Sauce

Fresh and simple yet packed full of flavor. Try this as a sauce on you favorite meat or use it as a dip with some tortilla chips. We suggest paring it with our "Bacana Tri-Tip" recipe.



1 to 2 Jalapeños

1 Shallot

2 to 3 Garlic Cloves

2 Tbsp. fresh Oregano

1 large bunch of Cilantro

1 small bunch of Italian Parsley

1/3 cup Red Wine Vinegar

1/3 cup Extra Vigin Olive Oil

Kosher Salt to taste



-Remove the skin from the Jalapeños by using a torch or gas stove to burn the skin black. Wrap in a damp paper towel and microwave for 20 seconds.

-Use a fresh paper towel to rub skin off leaving the meat of the pepper exposed.

-(Optional) For a smoky flavor place Jalapeños on pellet grill and smoke at 165 degrees for 15 min.

-While peppers are smoking, blend Shallot, Garlic, Oregano, Cilantro, Parsley, Red Wine Vinegar and E.V.O.O. in food processor.

-Add 1 Jalapeño, blend. Taste for heat of pepper. If more heat is desired, add second Jalapeño.

-Blend to the consistency you like. Blend less for a chunky salsa, blend more for a creamy sauce.

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