Cilantro Chimichurri Oregano (Print Version)

# Ingredients:

→ Herbs and Aromatics

01 - 1 tablespoon fresh oregano
02 - 1/2 cup packed parsley
03 - 2 garlic cloves, peeled
04 - 1/2 cup packed cilantro
05 - 1 small shallot
06 - 1/2 jalapeño pepper, without seeds

→ Liquids and Seasonings

07 - 1/2 cup olive oil
08 - 1 teaspoon kosher salt
09 - Freshly ground pepper, use as much as you like
10 - 1 tablespoon red wine vinegar
11 - 1 tablespoon lemon juice

# Instructions:

01 - Throw the parsley, oregano, cilantro, shallot, garlic, and jalapeño into a food processor.
02 - Pour in the olive oil, vinegar, lemon juice, and season it with salt and some ground pepper. Blend until it all comes together.
03 - Have a little taste and make adjustments if needed. Blend again for the texture you prefer.

# Notes:

01 - This version is pretty mellow. Want more heat? Keep the jalapeño seeds or toss in more pepper flakes.
02 - It tastes best fresh but will last a week in the fridge if sealed tight in a container.
03 - Freeze it in small cubes for up to six months if you want it to last even longer.

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