A condiment native to the South American region of Argentina, this Chimichurri sauce can literally activate all your taste buds. The Chimichurri sauce is made using a combination of fresh and fragrant coriander leaves and sharp parsley leaves, some heat from the pickled jalapenos, bring in some tartness from the apple cider vinegar, all blitzed up with olive oil and served fresh. Coriander (Dhania) Leaves, Parsley leaves, Green Chillies, Pickled Jalapenos, Salt, Apple cider vinegar, Red Chilli flakes, Garlic, Extra Virgin Olive Oil, Dried oregano 1 cup Coriander (Dhania) Leaves , washed 1 cup Parsley leaves , washed 3 Green Chillies , roughly chopped 1 tablespoon Pickled Jalapenos , sliced 1/2 teaspoon Salt , to taste 1 tablespoon Apple cider vinegar 2 teaspoons Red Chilli flakes 8 cloves Garlic , finely chopped 2 tablespoons Extra Virgin Olive Oil 2 teaspoons Dried oregano 10 0 To begin making the Chimichurri Sauce, wash the greens well, pat dry on a kitchen towel and keep it ready. Into the medium jar of the mixer grinder add the coriander leaves, parsley leaves, green chillies, pickled jalapenos, salt, red chilli flakes, garlic cloves and oregano. Pulse once or twice, and then add the apple cider vinegar and olive oil. Pulse again for 30 seconds. You will have a coarse Chimichurri Sauce mixture.Once done, store the Chimichurri Sauce a sterilized air tight jar in the refrigerator. This Chimichurri sauce can be used as a marinade for chicken, fish or even paneer, mushrooms and baby corn. It can be also used to flavour greek yogurt and make a yummy dip for chips and other appetizers. Chimichurri sauce can be used to flavour roasted potatoes or potato wedges, slather on garlic bread, drizzled on egg preparations, and used as a salad dressing too.