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Chimichurri Sauce




Chimichurri Sauce
source Goya
categories mexican, side dish, sauce
yield Serves 4
prep time 15 mins
total time 15 mins

INGREDIENTS
  • ½ cup packed fresh cilantro, finely chopped
  • ½ cup packed fresh parsley, finely chopped
  • 2 Tbsp packed fresh oregano, finely chopped
  • ¼ red onion, finely chopped (about 3 Tbsp)
  • 1 Tbsp GOYA® Minced Garlic
  • 1/8 tsp. GOYA® Hot Pepper Flakes (optional)
  • 2 Tbsp GOYA® Lemon Juice
  • 2 Tbsp GOYA® Red Wine Vinegar
  • ½ cup GOYA® Extra Virgin Olive Oil
  • GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

    • INSTRUCTIONS
  • 1. In a small bowl, combine cilantro, parsley, oregano, onion, garlic and hot pepper flakes, 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).

    • NOTES

    NUTRITION