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Figgichurri Chimmichurri Sauce

Prep Time: 30 minutes

Servings: 8

A spicy twist on twist on South American Chimmichurri sauce. This sauce is delicious served over grilled steak, roasted chicken, grilled tofu, roasted potatoes, or fried eggs. Drizzle on a bowl of lentils or mix it with Greek yogurt to create a dip, or into mayonnaise for a creamy and herb-packed spread for a sandwich.



Step 1

Place finely minced garlic, scallions, hot sauce, salt, vinegar, lime juice, serrano/jalapeño pepper and shallot in a non-reactive bowl for 10 or so minutes while you mince the herbs.

Step 2

Stir in herbs until mixed well, then pour olive oil over the top. You want the olive oil to slightly cover the mixture, if it doesn't, add a little more oil.

Step 3

Let sit in the refrigerator for an hour to set before serving.

Step 4

Take out of the refrigerator and allow it to get to room temperature before serving (15 to 20 mins.)

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