CHILE CHIMICHURRI

Chile Chimichurri image

Chile chimichurri is an enlivened, updated version of the classic vinegar-and-parsley sauce. Served alongside a grilled rib-eye, the sauce brightens up the dish and makes eating a steak at home feel like you're eating one while out on the town.

Provided by Mark Bittman

Time 10m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 cups fresh parsley leaves
2 tablespoons chopped fresh oregano leaves
1 medium jalapeño chile (more or less to taste), trimmed and halved
1 large clove garlic, or more to taste
1/2 cup extra-virgin olive oil, or more if you'd like
Salt
2 tablespoons sherry or red-wine vinegar

Steps:

Put the herbs, chile and garlic in a food processor or blender with about half the oil and a pinch of salt. Purée, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
Add the vinegar, then a little more oil or some water if you prefer a thinner sauce. Taste, adjust the seasoning and serve right away. Or cover and refrigerate for up to a day; return to room temperature before serving.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 23 grams, Carbohydrate 5 grams, Fat 27 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 168 milligrams, Sugar 1 gram