This is my husband’s recipe for a non-traditional Mexican chimichurri. He makes it often for dinners at the fire station and it goes well on just about everything. Steak, tacos, eggs, etc. You get the picture. The best part is it’s so adaptable to your taste so adjust to your liking and how much heat you can handle. 2 bunches cilantro 3 green onion 5 jalapeños 4 Serranos 2 garlic cloves 3 Tbs lime juice 1 Tbs pure maple syrup 6 Tbs apple cider vinegar Drizzle olive oil Salt Finely mince all of the veggies, add the rest of the garlic ingredients and let it rest for 2 hrs before using.