Chimichurri
Ingredients
1 small jalapeno pepper
1/2 cup olive oil
2 garlic cloves, chopped
3 teaspoons chopped fresh oregano, rosemary or thyme (or a combination)
2 bay leaves, crumbled
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 cup fresh lemon juice
1/2 cup (packed) fresh Italian parsley or cilantro
Salt and pepper
Directions
Heat the jalapeno pepper over the flame of your stove or in the broiler until the skin starts to blister and develop black spots, about 3-4 minutes. Set aside. When cool enough to handle, remove the stem and seeds. Chop pepper (skin and all) and set aside.
Meanwhile, heat the olive oil over a medium flame until bubbling slightly, not yet smoking. Remove from heat and add rest of ingredients. You will hear a melodious sizzle.
Allow to sit, covered at room temperature, for 2 hours before using. If you do not plan to use sauce within a few hours, wait to add the parsley until you use the sauce.
Drizzle it over grilled meats just before taking them off the grill then offer more on the table for extra drizzling, bread dipping, or (gasp) spoon-plunging. If there’s any left over, use it to scramble eggs in the morning.
Makes about 1 cup
Adapted from Zuni Cafe Cookbook
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