Simple Chimichurri Recipe - Mollie in Montana~*

2 Shallots, finely chopped
1 Red Jalapeño, chopped You can substitute another mild red pepper/chile if you would like
4 Garlic cloves, finely chopped
½ Cup Red Wine Vinegar
1 tsp. Kosher salt (plus more to taste) See the notes about salt. If you are using table salt, start with ½ t.
1 Cup Fresh Cilantro, chopped
½ Cup Finely Chopped Fresh Italian Parsley
3 Tbl. Finely Chopped Fresh Oregano
1 Cup Extra Virgin Olive Oil

Combine the first 5 ingredients (shallots, red jalapeño, garlic, vinegar and salt) together in a bowl and let them sit while you chop the herbs.
Add the Cilantro, Parsley and Oregano to the bowl and stir all ingredients together. With a fork, whisk in Olive oil.
Season to taste with a little more salt if you would like. Keep in mind that the flavors develop more intensely as it sits, so letting it sit while you cook the rest of the meal will only make it better! Enjoy!

This recipe is super easy to adapt to your personal preferences:

If you like your sauces super garlic-y, feel free to add in a few extra chopped garlic cloves.
If you don't care to taste so much of the vinegar, try adding a little less vinegar, or ¼ teaspoon of sugar. I do recommend trying the recipe as is first though.
Also, be mindful of the type of salt you are using. If you are using table salt, start with less and if you are using Kosher, or sea salt, you can add a little more. Just remember that you can always add more salt, but you can't undo it if you add too much!
Put it on steak, chicken, eggs, tacos, I promise you are going to want to put it on everything!

Enjoy!