Ingredients
Ingredients
- ½ cup cilantro, packed
- ⅓ cup avocado oil (or other neutral oil)
- 2 tablespoons lime juice, fresh squeezed
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon Mexican oregano
- ¼ teaspoon cumin
- ¼ teaspoon crushed red peppers
Instructions
- Mix the base ingredients: Add the avocado oil, lime juice, minced garlic, salt, Mexican oregano, cumin, and crushed red peppers into a small bowl and stir well to combine all the flavors.
- Prepare the cilantro: Chop the cilantro very finely to release its fresh aroma and ensure it blends smoothly into the sauce.
- Combine and serve: Add the finely chopped cilantro to the bowl and stir thoroughly to integrate it evenly throughout the mixture. Serve immediately or refrigerate until ready to use.
Notes
- For best flavor, use fresh, high-quality cilantro and freshly squeezed lime juice.
- This chimichurri can be stored in the refrigerator for up to 3 days in an airtight container.
- Adjust the amount of crushed red pepper to control the spiciness according to taste.
- Use a neutral oil like avocado oil to let the fresh flavors shine without overpowering the herbs and spices.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: American, Mexican
