Chimichurri is one of our favorite uncooked condiments, particularly delicious on grilled meats or fish. A combination of grilled Serranos, Parsley, Cilantro and sweet shallots, with a hint of red wine vinegar. This recipe pairs spectacularly with Grilled Swordfish Skewers. Recipe in collaboration with About to Sprout. 

Ingredients:

• 3/4 cups O-live & Co. Robust olive oil
• 3 tbsp red wine vinegar
• 1/3 cup flat leaf parsley finely chopped
• 1/2 cup cilantro finely chopped
• 1 small shallot or white onion, finely chopped
• 1-2 Serrano pepper charred from cooking with the fish, finely chopped
• 3 garlic cloves finely chopped
• 2 tsp dried oregano
• 1 tsp salt (more to taste)

Directions:

1. Combine all ingredients (minus peppers) in a bowl. Whisk ingredients well with a fork to combine all of the olive oil.
2. Taste test and add more salt to taste.
3. Let sit at room temperature while cooking the chopped Serrano peppers.
4. Heat a grill pan or cast iron skillet over medium heat.
5. Sauté the peppers up in a pan with some olive oil, sprinkle some salt over them and cook until charred. 
6. Add Serrano peppers to the rest of the ingredients and stir well.