Chimichurri Sauce

Name: Chimichurri Sauce
Prep time: 10M
Total time: 10M
Yield: 4 Servings
Ingredients: ½ cup packed fresh cilantro, finely chopped; ½ cup packed fresh parsley, finely chopped; 2 tbsp. packed fresh oregano, finely chopped; ¼ red onion, finely chopped (about 3 tbsp.); 1 tbsp. GOYA® Minced Garlic; ⅛ tsp. GOYA® Crushed Red Peppers (optional); 2 tbsp. GOYA® Lemon Juice; 2 tbsp. GOYA® Red Wine Vinegar; ½ cup GOYA® Extra Virgin Olive Oil; GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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Total Time

10m

Prep Time:10m

Yields:4 Servings

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Ingredients

½ cup

packed fresh cilantro, finely chopped

½ cup

packed fresh parsley, finely chopped

2 tbsp.

packed fresh oregano, finely chopped

red onion, finely chopped (about 3 tbsp.)

1 tbsp.

GOYA® Minced Garlic

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⅛ tsp.

GOYA® Crushed Red Peppers(optional)

2 tbsp.

GOYA® Lemon Juice

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2 tbsp.

GOYA® Red Wine Vinegar

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½ cup

GOYA® Extra Virgin Olive Oil

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GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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Directions

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Step 1

In a small bowl, combine cilantro, parsley, oregano, onion, garlic and crushed red peppers, if desired. Stir in lemon juice and vinegar. Slowly drizzle in olive oil, stirring constantly until combined. Season with Adobo. Cover and refrigerate until ready to use (can be kept in refrigerator for up to 3 days).