Chimichurri Sauce

Chimichurri Sauce
From The Joy of Cooking pg. 566.

I used parsley as a substitute for cilantro (as suggested in the recipe) and did not include the optional oregano. I also used saracha sauce instead of red chili flakes.

This was really very easy to make. The hardest part was chopping up all of the parsley and the onions; my arm got tired! I picked a chimichurri sauce since that is what the Peerless Restaurant (in Ashland, OR) uses on their surf 'n' turf meal that I love oh so very much! The sauce that I came up with was good -- very good! -- but didn't taste much like the Peerless's. My sauce was not nearly as earthy and not quite as dark of a green. Also, my sauce was chunkier; maybe if I used a food processor it would be more similar?

Great on top of steak (though my steak cooking is questionable at best... something to work on). I also mixed it into an egg scramble the next morning and it was definitely different, but still pretty tasty. Also very good mixed in with white rice.

Things learned:
- Red wine vinegar does not taste or smell anything like red wine.

Next time I make this:
- Maybe try to blend or food process the sauce to make it less chunky? Though I really did like the texture.