Cilantro chimichurri
User Reviews
5.0
54 reviews
Excellent
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Prep Time
10 mins
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Total Time
10 mins
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Servings
1 cup
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Course
Condiments
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Cuisine
South American, Ecuadorian
Cilantro chimichurri
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Easy recipe for a fresh cilantro chimichurri sauce, made with cilantro, fresh oregano, garlic, green onions, bell pepper, oil, lime juice and vinegar.
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Ingredients
- 1 bunch of cilantro
- 5-6 sprigs of fresh oregano add more or less to taste
- 1 bunch of green onions or scallions mainly white and light green parts
- ¼ to ½ green bell pepper replace with 1-2 jalapeños for a spicy version
- 3-4 garlic cloves crushed, add more or less to taste
- ½ cup oil I used avocado oil – add more or less based on your preference
- 1 lime juiced
- 1 teaspoon of apple cider vinegar or white wine vinegar adjust to taste
- salt and pepper to taste
Instructions
- Remove the leaves from the oregano and discard the stems.
- If you are using young cilantro with tender stems – most of the cilantro found in the US - you can leave the stems, if the stems are harder then remove the leaves and only use the leaves.
- Finely chop all the herbs
- Finely dice the green bell pepper and the green onions
- Mix all the ingredient together, taste and adjust the flavors as needed.
- The chimichurri can be used immediately, or you can save it in the refrigerator until ready to use.
Notes
- In Ecuador, this cilantro oregano chimichurri sauce isn’t spicy, for a spicy version you can replace the green bell pepper with jalapeños. For a mildly spicy version remove the seeds and veins from the hot peppers, or use a mix of both bell pepper and jalapeño.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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