This Latin American condiment made with mostly fresh herbs is a quick way to jazz up grilled meat or add to a sandwich, pizza or whatever. I even resorted to taking a slice of turkey lunch meat and slopping on a spoonful, rolling it up for a speedy low-carb snack.
My first incarnation was to top off some grilled tri-tip. We usually just use salsa, but I wanted something different. The tangy and flavorful sauce will amaze you...use it sparingly so as to not overpower your meat! I am sure there are several variations out there, this was adapted from several recipes I looked at.
Having a good amount leftover (Tall Guy did not partake with the tri-tip), I decided to whip up an easy tart made from crescent roll dough, feta, sun-dried tomatoes, olives and the chimichurri sauce. Yum! Okay, onto the recipe:
1/2 cup finely chopped parsley
1/2 cup finely chopped cilantro
3 green onions, chopped fine
juice of one lime
1/4 cup light olive oil
2 cloves garlic, minced
1 tsp. hot sauce
dash of sugar
salt/pepper to taste
Mix everything together and let sit in the fridge for at least an hour.