By Linda Gassenheimer
From Tribune News Service
Here’s a Mexican version of chimichurri sauce. It’s a mixture of parsley and cilantro or sometimes the Mexican version uses parsley and oregano. It differs from the Latin favorite made with parsley, garlic, red pepper, oil and vinegar which is used throughout South America on steaks and chicken or other grilled meat. This Mexican sauce is light and refreshing. Make it with cilantro as given in the recipe, or if you prefer, use fresh oregano instead.
Helpful Hints
- The heat is up to you. Add more pepper flakes if desired.
- Cider vinegar can substitute for red wine vinegar.
Countdown
- Makes chimichurri sauce.
- Make Hot Pepper Corn.
- Cook steak.
