Chimi Sauce

• 
  • 2 cups fresh parsley (500 mL)
  • 1/4 cup fresh oregano (60 mL)
  • 2 garlic cloves cut into 3 pieces (2)
  • 1/4 small red onion cut into 4 pieces (1/4)
  • 2 Tbsp balsamic vinegar (30 mL)
  • 1 tsp lemon juice (5 mL)
  • 1/8- 1/4 tsp red pepper flakes (0.5-1 mL)
  • 3 Tbsp canola oil (45 mL)
• 
  1. In a food processor, combine parsley, oregano, garlic, onion, vinegar, lemon juice, pepper flakes and canola oil.
  2. Pulse ingredients to texture desired. Serve as a sauce on grilled meat.
  3. Store in the refrigerator until serving. Use within 3 days.

Nutritional Analysis

Serving Size

1 Tbsp (15 mL)

Servings

16 servings about 3/4 cup (175 mL)

Calories

30

Total Fat

2.5 g

Saturated Fat

0 g

Cholesterol

0 mg

Sodium

0 mg

Carbohydrates

1 g

Fiber

0 g

Sugars

0 g

Protein

0 g

Potassium

53 mg

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