Cayenne Indonesian

Chimichurri

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Chimichurri

  • 1 cup firmly packed fresh flat leaf parsley, heavy stems removed
  • 3 - 4 garlic gloves
  • 2 Tbsp. fresh oregano leaves (2 teaspoons if dry)
  • 1/2 cup. olive oil
  • 2 Tbsp. red wine vinegar
  • 1 tsp. sea salt
  • 1/4 tsp. black pepper (freshly ground)
  • 1/2 tsp. Cayenne Indonesian  – add additional if you like heat

Place fresh parsley, fresh oregano, and garlic in a food processor. Pulse several times until finely chopped. (Finely chop all ingredients with knife if you do not have a food processor). Place in a small bowl.

Stir in the olive oil, vinegar, salt, pepper, and Cayenne Indonesian . Refrigerate if not used immediately, bring to room temperature prior to serving.

Uses:

Marinade for beef and anything else your palate sees fit!

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