Chimichurri. Last year, after years of talking about it, I decided to start a small vegetable garden. I had one long ago and always loved the fresh daily picking. The Arizona weather is not as mild as it is in Northern California thus a learning experience came into play. I am happy to report that all I planted last year came back, and all I have planted on my True Garden tower is growing beautifully.
As of today, everything that I planted has been thriving and my herbs have been a source of inspiration for quite a few dishes. The recipe that I am sharing is one of them.
I took the inspiration from the chimichurri sauce and added my spin to it. Although chimichurri contains only two herbs, I added a couple more that I had on hand.
I was very light on the jalapeno as per personal choice. Do as you can handle the heat. I am very lightweight in that department, unfortunately. Using a red hot pepper will give it a pleasing spark to your chimichurri.
Using all fresh herbs gives this dish a very savory robust flavor.
I used the food processor to chop all the herbs to save time. Of course, you can chop everything by hand.
Add a little oil to all the herbs if you are using the food processor. Once you have them roughly chopped add the remaining olive oil and vinegar.
Use good red wine vinegar, I used French as a preference, as you need that natural bite in your salsa.
Same for olive oil. Always use your good oil for raw salsas, you will never regret it.
It goes well with…
Any chicken, fish, and steak. We prepared it and enjoyed it with all three and were in awe.