Chimichurri

Ingredients

• Shallot - 1
• Fresno chile or red jalapeño - 1
• Garlic cloves - 3-4
• Red wine vinegar - 1/2 cup
• Kosher salt - 1 tsp
• Fresh cilantro - 1/2 cup
• Fresh flat-leaf parsley - 1/4 cup
• Fresh oregano leaves - 2 Tbsp
• Extra-virgin olive oil - 3/4 cup

Instructions

1. Combine 1 shallot, finely chopped, 1 Fresno chile or red jalapeño, finely chopped, 3-4 garlic cloves, thinly sliced or finely chopped, 1/2 cup red wine vinegar, and 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt in a medium bowl. Let sit 10 minutes.
2. Stir in 1/2 cup finely chopped cilantro, 1/4 cup finely chopped flat-leaf parsley, and 2 Tbsp. finely chopped oregano. Using a fork, whisk in 3/4 cup extra-virgin olive oil.
3. Transfer 1/2 cup chimichurri to a small bowl; season with salt and reserve as sauce.
4. If using as a marinade, place beef, chicken, or pork in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
5. Remove meat from marinade, pat dry, and grill; spoon reserved chimichurri over grilled meat.
6. Chimichurri can be assembled up to 3 days in advance; refrigerate in an airtight container.