Southwestern Style Chimichurri Sauce

Makes about 1 1/2 cups

Traditionally, this sauce is tangy, but not necessarily spicy. Here it is "heated up" with the chile peppers featured in Southwestern cooking. Try New Mexico's famed Hatch chiles for a milder sauce, jalapeños or serranos if you like it spicier.

Ingredients

1 cup chopped Italian parsley
4 garlic cloves, finely chopped
2 tablespoons chopped oregano (or 2 teaspoons dried)
2 tablespoons finely chopped onion
2 tablespoons minced fresh chiles (mild and/or spicy)
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra virgin olive oil
Salt and pepper to taste

Method

Place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Use for basting and dipping with everything from beef to chicken to seafood steaks. Keeps in refrigerator up to 1 week.

Nutrition

Per serving (1 Tbsp): 60 calories (60 from fat), 7g total fat, 1g saturated fat, 0g protein, 1g total carbohydrate (0g dietary fiber, 0g sugar), 0mg cholesterol, 25mg sodium

http://www.breadandcircus.com/recipes/2248