chop the ingredients
Using a sharp knife or a chopper, chop parsley, cilantro, dried and fresh chili, garlic and fresh oregano.
Make the sauce
In a small bowl combine dry herbs: oregano, cumin powder, paprika powder, salt, and pepper. Add the olive oil and vinegar. Stir to combine. Add the chopped ingredients from Step 1 and stir to combine. Season to taste with lime juice.
Serve and Store
Serve Chimichurri sauce with fish, steak, chicken, roast, pork or even in a salad. It’s also perfect served with baked potatoes or as a dip for tortilla chips. Store in an airtight container for up to a week in a fridge.