Chinichurri never got my attention every time i ate it, not until i tried this one.
I cannot stop thinking about how amazing this is.
Will not eat a steak without it ever again!
Yield: 1 1/2 Cups
Parsley, Fresh 1 bunch
Oregano, Fresh 2 Tbsp
Onion 1/2 cup
Garlic, peeled 4 cloves
Red pepper flakes 2 Tbsp
Red wine vinegar 1/2 Cup
Lime juice 1 ea
Olive oil 3/4 Cup
Ancho chile 2 Tbsp
Ground black pepper TT
- Toast the Ancho chile and chop finely.
- Chop red pepper flakes, garlic, oregano, parsley, and onion to a fine chop and set aside.
- In a bowl, add all the lime juice, olive oil, and vinegar. Add dry ingredients and mix until it is combined. Adjust seasoning with salt and pepper.
- Used in the next 12 hours for better freshness and flavor.