Chimichurri Sauce
Total Time
10m
Prep Time:10m
Yields:4 Servings
Ingredients
½ cup
<p>packed fresh cilantro, finely chopped</p>
½ cup
<p>packed fresh parsley, finely chopped</p>
2 tbsp.
<p>packed fresh oregano, finely chopped</p>
¼
<p>red onion, finely chopped (about 3 tbsp.)</p>
1 tbsp.
⅛ tsp.
GOYA® Crushed Red Peppers(optional)
2 tbsp.
2 tbsp.
Directions
Step 1
<p>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).</p>
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Chimichurri Sauce
Prep Time: 10m
Total time: 10m
Yields: 4 Servings
Ingredients
½ cup
<p>packed fresh cilantro, finely chopped</p>
½ cup
<p>packed fresh parsley, finely chopped</p>
2 tbsp.
<p>packed fresh oregano, finely chopped</p>
¼
<p>red onion, finely chopped (about 3 tbsp.)</p>
1 tbsp.
⅛ tsp.
GOYA® Crushed Red Peppers(optional)
2 tbsp.
2 tbsp.
Directions
Step 1
<p>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).</p>
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