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Avocado Chimichurri Sauce


Avocado Chimichurri Sauce


  • 5 Avocados From Mexico, stage 3, pitted, small diced
  • 1 1/2 cups red wine vinegar
  • 2 tablespoons kosher salt
  • 1 tablespoon garlic, peeled, minced
  • 6 tablespoons shallots, peeled, minced
  • 3 tablespoons jalapeños, seeded, minced
  • 1 1/2 cups cilantro, stems removed, finely chopped
  • 3/4 cups flat-leaf parsley, stems removed, finely chopped
  • 1 1/2 cups extra virgin olive oil


  1. In a medium bowl combine small diced avocado, red wine vinegar, kosher salt, garlic, shallot, jalapeño, cilantro, parsley and extra virgin olive oil.
  2. Cover and hold refrigerated at 40°F.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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