Chimichurri Sauce

There are few better feelings in the world than knowing you only have one more day of work until you are on vacation.

One. More. Day.

After a crazy first half of my year, I’m ready to park by booty on a bar stool in a pool in Mexico.

Seriously, if you need me I’ll be at the pool bar. I’ve already paid for my all-inclusive vacation and now it’s time to party and relax.

And only one work day stands between me and my much needed vacation.

In honor of my impending Mexican getaway, here is a great recipe from south of the boarder.

Traditionally, this is served over grilled meat. But I’m such a fan I also recommend it as a marinade for chicken or steak or even as a little spread for some great crusty bread.

You will need…

¼ cup sherry vinegar

¼ cup red wine vinegar (I used a deeper red, but you can use whatever red wine vinegar you prefer)

2 tablespoons olive oil

1 teaspoon sugar

1 shallot, minced

¼ cup finely chopped parsley

1 tablespoon finely chopped cilantro

2 tablespoons finely chopped chives

1 teaspoon dried oregano

Salt and pepper to taste

In a medium bowl, mix together the shallot, parsley, cilantro and chives.

In a small bowl, whisk together the vinegars, the olive oil, the sugar and the oregano.

Drizzle the vinegar mixture over the herbs.

Mix to combine and let sit for 30 minutes to 2 hours.

Use to marinade, drizzle over grilled meat or just spread on our bread.

Love and Beer Floats

Angela