San Diego chef Deborah Schneider shares a collection of Mexican sauce and condiment recipes in her book, Salsas and Moles.
Emerald-green and unapologetically garlicky, chimichurri is South American in origin and fabulous on meat. I prefer this salsa minced and mixed by hand so it is chunky, but you can also toss everything in a mini food processor or blender and puree it to a mostly smooth salsa with flecks of emerald green and bits of garlic. The flavor improves with a little mellowing, so make it about an hour before you want to serve.
- Combine all the ingredients in a small bowl and mix thoroughly. Or place all the ingredients in a food processor or blender and pulse until smooth, scraping down often.
Reprinted with permission from Salsas and Moles, by Deborah Schneider, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.