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Family Farming Specialty Peppers in the San Francisco Bay Area Since 1980


Our friend Jack gave us this incredible recipe. His version is a green sauce, though, a red version also exists. It makes a wonderful marinade for grilled meats. Best yet, it lasts forever in the refrigerator, which makes it easy to have some on hand at all times.

Originally from Argentina and Uruguay, chimichurri is also found in countries as far north as Nicaragua and Mexico.

(Makes 2 cups)

1 cup chopped onions (white or yellow)
1 bunch green onions (or scallions)
1 head garlic, peeled and coarsely chopped
1 or 2 fresh jalapeño peppers (or 1 teaspoon powdered cayenne pepper)

3/4 cup olive oil (or more if needed)
1/3 cup red vinegar (adjust as needed)
3 bunches parsley (curly leaf is best)
2 bell peppers (any color)
2 tablespoons dried oregano (add more if using fresh oregano)
1 to 2 tablespoons coarse salt
1 teaspoon black pepper

Place onions, green onions, garlic, and jalapeño pepper in a food processor.  Add some of the oil and vinegar and process until very fine.  Add remaining ingredients and process until parsley is chopped fine but not mushy.  Taste and adjust seasoning as needed.  You want a spoon-able sauce, so add more oil or vinegar, if need be.