I don’t cook, but I know what tastes good. That qualifies me to pass judgment on a good sauce/marinade/dipping thing when I taste it.
This one is super easy and tasty beyond belief. You can marinate a steak in it, dip bread into it, or pour it over something grilled. All credit goes to “How to Grill” by Steven Raichlen (although I use more mint than he recommends and citrus vinegar instead of white vinegar).
1 packed cup washed, stemmed, fresh flat-leaf parsley leaves
1 packed cup washed, stemmed, fresh cilantro leaves
1/2 packed cup washed, stemmed fresh mint leaves
6 cloves garlic, coarsely chopped
1 teaspoon coarse salt, or more to taste
1/2 teaspoon black pepper
1/2 teaspoon hot red pepper flakes
1 cup extra-virgin olive oil
1/3 cup distilled white vinegar, or more to taste
1/3 cup cold water
Combine the parsley, cilantro, mint, and garlic in a food processor and finely chop. Add the salt, black pepper, and hot pepper flakes and process to blend. Add the oil, vinegar, and water and continue processing to make a thick sauce. Taste for seasoning, adding salt or vinegar as necessary; the chimichurri should be highly seasoned.