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Rosemary Mint Chimichurri Salsa

3 to 4 small shallots, finely diced

¼ cup minced garlic

½ cup extra virgin olive oil

2 Tbsp dried oregano

½ cup red wine vinegar

¼ cup minced fresh rosemary

2 Tbsp granulated sugar

¼ cup minced fresh mint leaves

2 Tbsp chopped fresh parsley

1 tsp ancho powder

Kosher Salt

 

In a small nonreactive saucepan over medium heat, combine the shallots, garlic, oil and oregano and cook, stirring often, until the shallots are translucent, about 10 minutes.  Take the pan off of the heat, stir in the vinegar, rosemary, and sugar and allow to cool to room temperature.  Fold in the mint, parsley and ancho powder and season to taste with salt just before serving.

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