1 bunch organic cilantro, finely minced
1 bunch organic parsley, finely minced
6 sprigs organic mint, finely minced
3-4 cloves organic garlic, minced
1 organic white onion, minced
1-2 Tbsp. Napa Valley Naturals red wine vinegar
Zest and juice of 1 organic lemon
1 Tbsp. kosher salt
1 Tbsp. fresh cracked pepper
1 tsp. Frontier Co-op red pepper flakes
Riojana olive oil
1 organic jalapeno with the seeds left in, optional
Add your cilantro, parsley, mint, garlic, and onion to a bowl.
In a small bowl, mix together your vinegar, lemon, salt, pepper, and red pepper flakes. Whisk to combine.
Pour mixture over herbs and toss everything together.
Start adding in olive oil, a little bit at a time until everything is coated but not soaking in olive oil. Taste and adjust if needed.
Your chimichurri is ready to eat, however, it only gets better as it sits. Store in the refrigerator.