Chimichurri Sauce

By LittleValley

Ingredients

• 1 bunch fresh flat-leaf parsley leaves, finely chopped
• 1/4 large bunch fresh cilantro leaves, finely chopped
• 1 shallot, finely chopped
• 3 cloves garlic, chopped
• 3 peppercini peppers, finely chopped
• 1/2 cup peppercini brine
• 1/2 red bell pepper, finely chopped
• 1/2 red onion, finely chopped
• 2 cups extra-virgin olive oil
• Coarse salt
• freshly ground pepper
• 1 tablespoon red-wine vinegar

Preparation

Step 1

In a medium bowl, combine parsley, cilantro, shallot, garlic, peppercini peppers and brine, red pepper, onion, and oil. Season with salt and pepper. Stir in red wine vinegar. Cover, and set aside at room temperature for 2 hours. The sauce may be stored in the refrigerator, covered, for up to 5 days.