This is a staple at our house. We use this on top of many different types of protein. Our
“go-to’s” to put it on are grilled skirt steak, flank steak, chicken, and halibut. It is also excellent on grilled vegetables. My husband Conrad has been know to put it on his eggs and to use it as a dip for his tortilla chips. He has a strong love for chimichurri and salsa verde. 

 

1 shallot, finely chopped

1 jalapeño chili, finely chopped

2 cloves garlic, finely chopped

⅓ cup red wine vinegar

1 tsp salt

½ cup cilantro, roughly chopped

¾ cup flat-leaf parsley, roughly chopped

1 Tbsp. fresh oregano, finely chopped

¼ tsp red pepper flakes

½ cup olive oil

 

In a small bowl combine all of the ingredients except the oil. Slowly drizzle in the oil while whisking. Let the mixture sit for 30 minutes at room temperature and serve. 

 

Just Salt It, and enjoy!