Name: TIO'S CHIMICHURRI
Ingredients: 3 cups parsley (flat-leaf parsley leaves (from about 3 bunches), very finely chopped); 6 cloves garlic (very finely chopped); 1 1/2 tsp oregano (leaves finely chopped); 1/4 cup white vinegar (distilled); 2 tsp kosher salt; 1 tsp black pepper (freshly ground); 3/4 tsp crushed red pepper (dried flakes); 1 bay leaf; 3/4 cup olive oil

TIO'S CHIMICHURRI

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Course Dips & Sauces, Sauces & Gravy

Ingredients

3 cups parsley flat-leaf parsley leaves (from about 3 bunches), very finely chopped
6 cloves garlic very finely chopped
1 1/2 tsp oregano leaves finely chopped
1/4 cup white vinegar distilled
2 tsp kosher salt
1 tsp black pepper freshly ground
3/4 tsp crushed red pepper dried flakes
1 bay leaf
3/4 cup olive oil

Instructions

In a medium-size airtight container, stir together the parsley, garlic, oregano, vinegar, salt, the black pepper, the bay leaf and red pepper flakes. Stir in the olive oil, cover and refrigerate the chimichurri sauce overnight. Particularly excellent served with a grilled hangar steak.

Notes

Central and South American marinating sauce for meat.

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