Easy recipe for a fresh cilantro chimichurri sauce, made with cilantro, fresh oregano, garlic, green onions, bell pepper, oil, lime juice and vinegar.
Course Condiment, Sauce
Cuisine Ecuadorian inspired, Latin
Keyword Cilantro, Cilantro chimichurri, For seafood, Oregano
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 1cup
Ingredients
1bunch of cilantro
5-6sprigs of fresh oreganoadd more or less to taste
1bunch of green onions or scallionsmainly white and light green parts
¼ to ½green bell pepperreplace with 1-2 jalapeños for a spicy version
3-4garlic clovescrushed, add more or less to taste
½cupoilI used avocado oil – add more or less based on your preference
1limejuiced
1teaspoonof apple cider vinegar or white wine vinegaradjust to taste
Salt and pepper to taste
Instructions
Remove the leaves from the oregano and discard the stems.
If you are using young cilantro with tender stems – most of the cilantro found in the US - you can leave the stems, if the stems are harder then remove the leaves and only use the leaves.
Finely chop all the herbs
Finely dice the green bell pepper and the green onions
Mix all the ingredient together, taste and adjust the flavors as needed.
The chimichurri can be used immediately, or you can save it in the refrigerator until ready to use.
Notes
In Ecuador, this cilantro oregano chimichurri sauce isn’t spicy, for a spicy version you can replace the green bell pepper with jalapeños. For a mildly spicy version remove the seeds and veins from the hot peppers, or use a mix of both bell pepper and jalapeño.