Serves 4

Four years ago my father took a fishing trip to Mexico where some fine cook served him this sauce and forever changed my father’s life.  He brought the recipe home and prepares it regularly with all of his fish dishes; he is a recreational fisherman so there are many. I think of chimichurri as a hot-climate take on Omi’s Salsa Verde.  It goes well spooned over fish and meat dishes alike.

3-4 tablespoons olive oil
1 bunch of fresh minced flat-leaf parsley
Juice of half a lemon
2 tablespoons fresh minced basil, thyme and oregano
1 small shallot, minced
1 small garlic clove, minced
Splash of red wine vinegar
Hot red chili flakes

Whisk together parsley, lemon juice, olive oil, herbs, shallot and garlic.
Finish the sauce with a splash of red wine vinegar and adjust taste with chili flakes.
Let stand for at least 2 hours for flavors to blend.


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