Chimchurri Sauce

By Cindy

Ingredients

• 1 cup packed herbs, coarsely chopped, including any mixture of: parsley, thyme, rosemary, oregano, basil or cilantro leaves
• 2 large shallots or 1 small onion, chopped
• 1 large clove garlic, grated or finely chopped
• Salt and freshly ground black pepper
• 3 tablespoons red wine vinegar
• 1/4 to 1/3 About 1/4 to 1/3 cup extra-virgin olive oil
• Crusty warm bread, for serving

Preparation

Step 1

Put the herbs, shallots, garlic, salt and pepper, to taste, vinegar and oil in food processor bowl. Pulse-process until finely chopped but still a loose sauce. Sauce can be made fresh or refrigerated for a few days in airtight container.

Transfer the hot chili to serving bowls and topped with Chimichurri sauce. Serve with lots of crusty warm bread. You can also top with finely chopped seeded tomatoes, if desired.