• 6 cloves smoked garlic (it's still great if you don't smoke it)
  • 1 shallot, minced
  • 1 jalapeño, chopped fine
  • 2 bunches cilantro, chopped
  • 1 bunch flat leaf parsley, chopped
  • 1/3 C fresh oregano, chopped fine
  • 3/4 C extra virgin olive oil
  • 1/2 C red wine vinegar
  • 1 lemon, juiced
  • 1 tsp Meat Church Gourmet Season Salt 

Combine the smoked garlic, shallot, jalapeño, lemon juice and vinegar in a bowl. Whisk and allow to sit for 5-10 minutes. Add the cilantro, parsley and oregano. Mix in the oil. Add our Season Salt to taste. 

The sauce is best if you cover and chill it for a few hours to let the flavors meld together. This can be used as a marinade or as an accompaniment for any grilled beef.

Meat Church Chimichurri


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