Chimichurri Marinade

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Chimichurri Marinade

Chimichurri Marinade


  • 1/3 cup olive oil
  • 1/4 cup distilled white vinegar
  • 1/4 cup finely minced fresh oregano leaves
  • 1/2 cup finely minced flatleaf parsley
  • 1/2 cup finely minced fresh cilantro
  • 1 tablespoon Ancho powder
  • 1 1/2 tablespoons salt
  • 2 jalapenos coarsely chopped with seeds
  • 3 bay leaves
  • 6 cloves garlic


  • In a blender, puree, garlic, bay leaves, jalapenos, salt and 1 tablespoon of the vinegar until a paste is formed. Transfer to a mixing bowl and add the herbs. Whisk in the remaining vinegar and olive oil until smooth.

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