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Chimichurri Sauce

To prepare this sauce up to two days ahead of time, combine everything except the fresh herbs and refrigerate. Add the cilantro and parsley just before serving.

  • Yield: Makes about 1 cup
Chimichurri Sauce

Source: Martha Stewart Living, February 2006


  • 1/3 cup finely chopped fresh cilantro
  • 1/3 cup chopped fresh flat-leaf parsley
  • 3 garlic cloves, minced
  • 1/2 cup safflower oil
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon cayenne pepper
  • 2 teaspoons chili powder (preferably from ancho chilies)
  • 2 teaspoons dried oregano
  • 1/4 cup red wine vinegar


  1. Put all the ingredients in a jar and shake until well combined.

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