CTHM CILANTRO CHIMICHURRI SAUCE
2 cups lightly packed fresh cilantro leaves (no stems)
3 to 5 cloves garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
½ teaspoon red chili pepper flakes
1/2 red bell pepper, roasted, peeled, seeded and finely diced
1 teaspoon dried oregano (optional)
3 tablespoons red wine vinegar
3 tablespoons lemon juice
1/2 cup extra virgin olive oil
In a food processor, pulse cilantro to chop. Then add remaining ingredients and blend until well chopped but not pureed, making sure to scrape down the sides of the bowl half way through. Transfer to container and cover tightly. Refrigerate at least 1 hour in order for flavors to meld.
Serve over grilled lean meat of choice like london broil, chicken or salmon.
Serving size is 1 tablespoon plus 5 oz lean steak.
*Fix Guide: 1 red, 1 teaspoon*
Clean Tasty Healthy Mission 