Fiery Chimichurri Sauce
I'm using chili powder and cayenne to give a traditional chimichurri sauce some real kick! This version really shines when served with some homemade empanadas.
- 1 bunch parsley (1 cup chopped)
- 5 cloves garlic
- 2 teaspoons dried oregano
- 1/2 teaspoon chili powder
- pinch of cayenne (1/8 teaspoon or less)
- 2/3 cup olive oil
- 1 tablespoon red wine vinegar (or apple cider vinegar)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- freshly cracked pepper
Give the parsley a good rinse and then twist off the thicker, bottom portion of the stems and discard. Finely dice the parsley, you'll end up with approximately 1 cup of chopped parsley.
Combine the parsley with 5 cloves of minced garlic, 2 teaspoons of dried oregano, 1/2 teaspoon salt, some freshly cracked pepper, 2/3 cup olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice.
Mix well and take a taste for seasoning. This is the traditional version of chimichurri; adding spice is optional.
Add 1/2 teaspoon chili powder and a pinch of cayenne. Combine well and take a taste, adding more heat if necessary.
Serve immediately. Store in an airtight container in the fridge.
You can substitute 1/2 teaspoon red pepper flakes for the chili powder and cayenne.
If you don't have fresh lemons on hand you can use another tablespoon of the vinegar.