HOW TO MAKE CHIMICHURRI SAUCE-WITH LOTS OF CILANTRO

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Beautiful green Chimichurri sauce with lots of fresh cilantro, Italian parsley, and oregano. Ready for spooning over flank steak, grilled chicken, or adding a tangy zip to soups.
INGREDIENTS
1 cup finely chopped cilantro leaves and tender stems
1 cup finely chopped Italian parsley leaves
1/2 large or 1 small shallot (about 1/4 cup minced)
2 cloves garlic, minced
1 tablespoon chopped oregano
1 teaspoon red chili flakes
1 teaspoon kosher salt
1/2 cup red wine vinegar
3/4 cup extra virgin olive oil
INSTRUCTIONS
Stir. Combine chopped cilantro, parsley, shallot, garlic, oregano, chili flakes, and salt in a medium bowl. Stir in vinegar then slowly add olive oil while stirring until completely incorporated.
Serve. Dip a piece of bread into the sauce and taste it. Add more salt or vinegar or olive oil if needed. Spoon over grilled meats or soup or use as a marinade.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!
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[@edp9811]

What's with These knife skills ?

[@vilkoskorlich259]

On a personal note, the authentic Chimichurri sauce is made with Parsley, fresh Oregano, Garlic, Crushed Red Peppers, Vinagre, Salt, and Pepper.Yes. And no Olive oil. You suppose to use Sunflower oil. (There is no lime or Cilantro in it). Limes and cilantro are typical of Mexican , not Argentine, cuisine. I honestly wish those who put Cilantro or Jalapeños in it don’t call it Chimichurri. It isn’t! They should just find a new name. As much as I LOVE Cilantro I would NEVER mix it with Parsley to make Chimichurri.. because it “ain’t “! ..

[@Xployt123]

It's close enough to chimichurri to call it that, I'll call it mexican chimicurri if it hurts your feelings.... lol

[@rexiioper6920]

@@Xployt123its not at all close to chimichurri

[@cosodesign8953]

@@rexiioper6920no one but you cares. Parsley tastes like soap to me so I do cilantro chimichurri. Perhaps stop being disrespectful to other cultures and acting like how you do things is the only way that matters. You’re being a child.