Cilantro Chimichurri
I've got the cilantro gene you guys, the one that makes it taste like soap, and I STILL love this recipe so you know it's a winner. Serve along side fresh sourdough bread for dinner or on top a juicy grass-fed steak.
Ingredients
- 1 - 2 jalapeños, seeded and roughly chopped
- 2 cups fresh cilantro
- 4 small cloves of garlic
- 1 tsp sea salt
- 1/4 cup apple cider vinegar
- juice from 1 lime
- 1/2 cup olive oil
Instructions
Add all of your ingredients except olive oil to a food processor and pulse until well mixed (ingredients should still be fairly chunky at this point). Slowly add the olive oil while pulsing until a thick oily sauce forms. Will keep well in the fridge for 1 week.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/mexico-inspired-salsa-recipe/